Our version of Quiche Lorraine uses ham instead of bacon. It’s a great way to use up leftover ham and makes a delicious lunch or
light dinner when paired with a salad.
3 large eggs
1 1/2 cups (360ml) half and half cream
1/4 cup (55g) unsalted butter, melted
1/2 cup (65g) Brodie self-rising flour
1 cup (150g) cooked ham, diced into bite size pieces
1 cup (100g) Swiss or Emmental Cheese, shredded
3 green onions, thinly sliced into coins
salt & pepper
Preheat oven to 350F/176C.
Beat the eggs and cream together in a large bowl. Add in the melted butter and flour and combine until fully blended. Stir in the ham and green onions into the mixture. Then gently stir in the cheese, reserving some to top the quiche before it goes into the oven.
Grease a 9”/23cm quiche pan with butter and pour the mixture into the pan. Gently salt and pepper the top.
Bake for 40-45 minutes until the centre is set. Let cool for 10 minutes before cutting.
It’s easy to make your own self-rising flour. The ratio is 1 cup of all-purpose flour to 1 1/2 teaspoons (7ml) of baking powder to 1/4 teaspoon (1ml) of salt. Make up a batch, stirring to combine the ingredients thoroughly and store in a sealed container until ready to use.