Ham Hock and Pickled Cucumber Quiche

  • Preparation Time: 30min
  • Cooking Time: 30min
  • Serves: 6-8
Picnic quiche

Mrs Elswood’s pickled cucumbers and English mustard add a delicious twist to this classic quiche recipe. And don’t miss this week’s issue with more nostalgic picnic feast ideas for a taste of childhood…

Method:

 

  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Unroll the shortcrust party and use to line a 23cm loose bottomed flan tin and chill for 15min. Prick the base with a fork and line with baking paper, fill with baking beans. Place on a baking tray and bake for 20min, remove the parchment and beans and return to the oven for 5min until the base is cooked. Allow to cool slightly.
  2. Reduce the oven temperature to 180°C,  Fan Oven 160°C, Gas Mark 4.
  3. Brush the base of the pastry case with the English mustard, scatter over the Cheddar, ham hock, and the hot dill cucumbers.
  4. Beat together the double cream, milk, eggs, chives and season well. Pour the mixture over the cheese and ham mix and return to the oven and bake for 30-35min until just set. Remove from the oven and allow to cool in the tin before removing. Cut into wedges and serve.

 Top Tip: For a great vegetarian alternative, try replacing the ham hock with some lightly fried onion and/or olives.

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