Ham and sweetcorn quiche: Brekkie, brunch or dinner

• Ham and sweetcorn quiche tips
• Ham and sweetcorn quiche recipe
• Did you make this recipe?
• Like this recipe?

Sometimes when you have a brunch planned, it can be hard to decide how much to make and what to make. Let us get you started with this tasty ham and sweetcorn quiche. It’s an egg-less quiche but is cooked in a similar way and looks the part. It’s time to get creative with this combination of sweet and salty so everybody gets the perfect bite. You just can’t go wrong with pastry, cheese and some pork.

Ham and sweetcorn quiche tips

The best option for the short crust is to get it from the bakery as it’s always perfect, even when frozen. You can weigh the pie dough down when par-baking so that it doesn’t bubble up. If you want to get creative, substitute the ham with bacon, add spinach or tomato. The options are endless and you can even play around with the types of cheese you’re using. Grill it under a nice high heat for bubbly melted cheese.

Sometimes you just need a bit of pastry and cheese to make everybody feel better. Make our ham and sweetcorn quiche this weekend!

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Ham and sweetcorn quiche recipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy Servings

4

servingsPrep time

20

minutesCooking time

40

minutesTotal time

1

hour 

Ingredients

200 g short crust pastry

1 small can evaporated milk

30 g plain flour

60 g butter

1 small onion

100 g ham, diced

200ml can corn or sweetcorn

1 tsp mustard

salt and pepper

100 g grated cheese

parsley

Method

• Preheat oven to 180°C.
• Line an 8-inch pie ring pan with the pastry. Trim the edges and bake blind for 20 minutes. Allow to cool.
• Make the evaporated milk up to 250ml with water. Whisk in flour and add half the butter. Bring to the boil, stirring until thickened.
• Chop the onion finely and fry in remaining butter until soft. Add to the mixture with the ham and drained corn, mustard, salt and pepper. Mix well.
• Pour into prepared crust, sprinkle with cheese and grill until browned.
• Serve warm or cold, garnished with parsley.  

Notes

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