Ham, Cheese and Mushroom Quiche

READY IN: 1hr 20mins




  • Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
  • Grease a 20cm (8") round springform pan.
  • Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
  • Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
  • Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
  • Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
  • Serve warm or cold with salad greens and crusty rolls.