Grandma’s Incredible Ham and Cheese Quiche Recipe

Gran’s ham and cheese quiche is a family favourite—full of flavour, easy to make and requires no blind baking. With a simple pastry, a mustard layer for extra depth, and generous ham and cheese, this quiche is guaranteed to disappear at any gathering.

My Gran has been delighting the family with homemade dishes for as long as I can remember. This ham and cheese quiche is one of her signature recipes—simple ingredients, reliably delicious results, and always the first dish to go at any family event.

She generously let me share the recipe so you can make it at home. If you’re new to baking, consider starting with a basic tutorial on pastry and baking to make the process even more comfortable.

What cheese is best in quiche?

Gran prefers a strong, mature cheese for the best flavour. Mature cheddar or a robust Red Leicester work well, and she often recommends a traditional farmhouse-style cheese for a pronounced taste. The same advice applies across quiche variations—choose a cheese with good flavour.

Can you make quiche the night before?

Yes. Allow the quiche to cool completely, cover with foil, and refrigerate. Reheat gently before serving or enjoy cold—both work well.

Can I use milk instead of heavy cream?

Gran uses milk in this recipe and it turns out beautifully. As long as the egg-to-milk ratio is correct, you don’t need cream. Full-fat milk gives a richer result, but semi-skimmed is fine too.

What you need to know

Below are Gran’s practical tips and the full ingredient list so you can recreate this quiche with confidence.

Ingredients

Pastry

• Flour – Gran uses self-raising flour; it gives great texture. If you don’t have it, you can make a quick substitute.
• Trex (vegetable shortening) – Gran prefers vegetable fat for a reliable, flaky pastry.
• Salt – A pinch enhances flavour.
• Cold water – To bring the dough together.

Filling

• Mustard powder – Adds flavour and creates a barrier between pastry and filling. Use powdered mustard, not prepared mustard.
• Ham – Any type works: tinned, diced, sliced or end cuts.
• Cheese – A strong cheddar or similar mature cheese is ideal.
• Eggs – Gran uses large eggs.
• Milk – About 50ml to top up the eggs to 250ml total; full-fat for richness.
• Salt & pepper – Season to taste.

Recipe summary

Pastry

1. Rub together flour, Trex and salt until the mixture resembles fine crumbs, then add cold water gradually to form a dough.
2. Roll out and press into a greased and floured 8″/20cm dish; trim the excess and chill.

Filling

1. Sprinkle mustard powder over the base of the chilled pastry case.
2. Spread the chopped ham evenly, then top with grated cheese.
3. Beat 3 eggs and add milk to reach 250ml total. Season with salt and pepper and pour over the filling.
4. Bake at 220°C (fan 200°C) for 30–40 minutes until golden and set.

Recipe tips

Gran’s practical tips will help prevent common issues and make the quiche even better.

• Use what you have—don’t buy expensive ingredients just for this. Any ham and any strong cheese you like will work.
• Chill the pastry case before filling to reduce shrinkage during baking.
• Mustard powder is a small step that adds flavour and protects the base from becoming soggy.
• A pastry blender speeds up the process, but rubbing the fat into the flour by hand works fine.

Gran’s step-by-step picture recipe

(Printer-friendly version available in the recipe card below.)

Ingredients (serves 8)

Pastry

• 110g (3/4 cup + 1/8 cup) self-raising flour
• 55g (1/4 cup) Trex / vegetable shortening
• Generous pinch of salt
• Cold water

Filling

• 200g (7 oz) ham, roughly chopped
• 140g (1 2/3 cup) strong cheddar, grated
• 1/2 tsp mustard powder
• 3 free-range eggs
• Approx 50ml (1/4 cup) milk to reach 250ml total
• Salt & pepper

Essential equipment

• 8″/20cm round baking dish
• Mixing bowl
• Pastry blender or your fingers
• Flat knife, rolling pin, measuring jug

Preheat the oven to 220°C (fan 200°C) and lightly grease and flour your dish.

Pastry instructions

1. Combine flour, Trex and salt and rub together until you have fine crumbs. Add cold water, a little at a time, and mix with a flat knife until the dough just comes together.
2. Roll the pastry on a lightly floured surface to about 3mm thickness and lift it into the dish. Press into the edges and trim the excess on the outside edge of the lip to reduce shrinkage. Chill while you prepare the filling.

Filling instructions

1. Spread 1/2 tsp mustard powder evenly over the base of the chilled pastry case.
2. Add the chopped ham and spread it out evenly.
3. Sprinkle the grated cheese over the ham.
4. Beat 3 eggs in a jug and add milk to make 250ml total. Season and pour evenly over the filling.
5. Bake in the preheated oven for 30–40 minutes until the top is deep golden and the filling is set.

A note about leftovers

Gran grew up in a thrifty household and always used leftover pastry to make little custard tarts—so don’t discard scraps. The quiche itself keeps well in the fridge and can be reheated or enjoyed cold.

Other recipes you might like

• Gran’s cheese scones
• Vegetarian mince and onion pie

Have you made this recipe?

If you make Gran’s ham and cheese quiche, she’d love to see your photos and hear your feedback. Share them via social channels or email as provided in the original recipe post.

Printable recipe card

Gran’s Ham and Cheese Quiche Recipe

Yield: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Simple to make, packed with flavour and perfect for family meals, parties and picnics.

Ingredients

• 110g (3/4 cup + 1/8 cup) self-raising flour
• 55g (1/4 cup) Trex/vegetable shortening
• Generous pinch of salt
• Cold water

For the filling

• 1/2 tsp mustard powder
• 200g (7 oz) ham, roughly chopped
• 140g (1 2/3 cup) strong cheddar, grated
• 3 free-range eggs
• 50ml (1/4 cup) milk (approx)
• Salt & pepper

Essential equipment

• 8″/20cm round baking dish
• Mixing bowl
• Pastry blender (optional)
• Flat knife, rolling pin, measuring jug

Instructions

For the pastry

1. Grease and flour the dish and preheat the oven to 220°C (fan 200°C). Rub together flour, Trex and salt until crumbly, then add cold water until the dough comes together.
2. Roll to about 3mm, lift into the dish, press into the edges and trim the excess. Chill the case.

For the filling

1. Sprinkle mustard powder over the base, then add the chopped ham and spread evenly.
2. Top with the grated cheese.
3. Beat the eggs and add milk to make 250ml. Season and pour over the filling.
4. Bake for 30–40 minutes until golden and set.

Notes

Tips:

• Use leftover ingredients where possible—any ham and strong cheese will work.
• Chill the pastry to reduce shrinkage and always season the filling well.
• Mustard powder keeps the base from going soggy and adds flavour.