Mad Hungry, November 2011


Recipe Summary

Makes one 9-inch quiche


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees.

  • Roll pastry into a 9-inch disc and press into pie pan. Cut off loose ends and crimp edge using your thumbs and forefingers. Scatter cheese over bottom and top with ham.

  • Whisk eggs, cream, mustard, Worcestershire, and hot sauce together in a bowl. Pour over cheese and ham, stirring slightly to distribute egg mixture through cheese.

  • Top with Parmesan and grated nutmeg.

  • Bake for 40 minutes. Tent top with foil if baking to brown. Let rest at least 30 minutes before cutting and serving.


Reviews (5)

69 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
Great tasting quiche and si sim;le! Anyone with 1/2 a noodle would pick the .56g was really 56g (2oz) and it's the rest of the world, not just the Brits!
Rating: Unrated
I loved this recipe! I used store bought pie shell and it was still excellent. Everything else was exactly the same. This was so easy to prepare and not that costly either. I had almost everything already at home except for the Jarlsburg Cheese, half&half and pie shell. $10 total ! My son and husband loved this.. definitely will be making this again.
Rating: Unrated
.56 ounce is just over half an ounce, a mere couple of teaspoons, not even close to being the "heaping cup" of ham called for. Leave the metrics to the British who are accustomed to them. This recipe is overly complicated and fussy.
Rating: Unrated
I switched it up a little by replacing the ham with chicken breast and mushrooms.
Rating: Unrated
This recipe was amazing! The only few things I did differently was use my own pie crust recipe (didn't have cream cheese), yellow mustard instead of dry mustard (didn't have that either), and a blend of Mozzarella,Cheddar, and Swiss cheeses. Family raved over it. Will definitely make again