Preparation

Step 1: Preheat and prepare your baking dish

Preheat your oven to 180°C (160°C fan-forced).

Grease a 24 cm round pie dish or a 22 x 30 cm rectangular baking dish with unsalted butter, making sure the bottom and sides are well coated. This ensures easy release and a golden edge.

Step 2: Sauté the leek (if using)

If using leek or onion, lightly sauté in a small skillet over medium heat with a splash of oil or butter for 3–4 minutes, until soft and translucent. Let cool slightly before adding to the egg mixture.

Note: You can skip this step if you prefer a stronger, sharper onion flavour.

Step 3: Whisk the egg mixture

In a large mixing bowl, whisk together the eggs, cream, milk, Dijon mustard, salt, and pepper until fully combined and lightly frothy. This aeration is key to creating that signature fluffy texture.

Step 4: Add fillings

Fold in the cooked ham, grated tasty cheese, chopped herbs, and the sautéed leek or onion. Stir gently to distribute evenly throughout the mixture.

Step 5: Bake

Pour the mixture into your prepared baking dish and gently tap on the counter to release any air bubbles.

Bake for 35–40 minutes, or until the quiche is puffed up, golden on top, and just set in the centre. A skewer inserted into the centre should come out clean.

Let cool for 5–10 minutes before slicing and serving this allows the quiche to firm up and slice cleanly.