I learned to make quiche in small individual dishes instead of one large tart, and I have never gone back. Each person gets their own, golden and puffed, with the puff pastry rising around the edges and the filling set but still trembling in the centre. These use puff pastry instead of shortcrust, which means no blind baking, no pastry weights, no fuss.
The filling is bright for a quiche: chopped arugula and green peas on the bottom, an egg and double cream custard poured over with grated parmesan stirred through, and slices of smoked ham laid across the top. Fresh mint goes in with the peas, which is an unexpected detail that works. The mint and the peas taste like spring, and the smoked ham and parmesan ground everything savoury. This is the brunch dish we make when we want something a little more special than eggs on toast.
How to Make Individual Quiches
Line the Dishes Carefully
Press puff pastry into small oven-safe dishes, making sure it comes up the sides. You may need more than one sheet per dish depending on the size. Press out any air pockets. Trim the edges but leave a little overhang, it shrinks during baking.
Scatter chopped arugula on the bottom of each pastry-lined dish. Add green peas and a few torn mint leaves.
Pour the Custard, Top with Ham
Whisk the eggs with double cream and grated parmesan. Season with salt and pepper. Pour into each dish, filling to about 3/4 full. The custard puffs during baking, so leave room.
Lay smoked ham slices across the top. They sink slightly into the custard and crisp at the edges during baking. Bake at 180C (356F) for about 25 minutes until the pastry is golden and the custard is set but still has a gentle wobble in the centre.
Crusted Quiche with Smoked Ham
- Total Time: 45 minutes
- Yield: Serves 4-6
- Diet: Omnivore
Description
A festive brunch quiche thats easy to make and perfect for using up leftover veggies. Flaky puff pastry crust with a creamy egg custard and smoky ham.
Ingredients
- 4-6 pieces puff pastry
- 2 oz (50 g) arugula
- 4 oz (100 g) green peas
- few pieces mint leaves
- 2 pieces eggs
- 1/2 cup (125 ml) double cream
- 2 oz (50 g) grated parmesan
- few slices smoked ham
Instructions
- Preheat the oven to 356°F (180°C).
- Line small oven-safe dishes with puff pastry; you may need more than one sheet per dish.
- Chop arugula into small pieces and place a small amount in the bottom of each pastry-lined dish.
- Divide peas over the arugula and sprinkle lightly with mint.
- Whisk together eggs, double cream, and cheese. Season with salt and pepper.
- Pour the egg mixture over the peas and arugula. Top with ham slices.
- Bake for 30 minutes.
Notes
- Blind bake the puff pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- Substitute Gruyère or Swiss cheese for the Parmesan for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 quiche
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 15
- Cholesterol: 180
Frequently Asked Questions
Can I use shortcrust pastry instead of puff?
Yes. Shortcrust gives a firmer, more traditional quiche base. You will need to blind-bake it first (line with parchment, fill with baking beans, bake for 10 minutes, remove beans, then fill). Puff pastry skips this step.
Can I make one large quiche instead of individual ones?
Yes. Use a standard tart tin. The filling and pastry amounts are the same. Increase the baking time to 30-35 minutes for a larger quiche since the custard takes longer to set in a bigger volume.
Can I use a different meat?
Crispy bacon or prosciutto both work. Salmon or no meat at all for a vegetarian version. The peas, arugula, and mint hold the filling together without the ham. The parmesan provides enough salt.
