This recipe dates back to 1988, in Tokoroa, NZ. In this small but industrious town, was a health food store. In that store was a cafe. I worked in that cafe as a kitchenhand and waitress. The owner, Dean, was a very proud mum, grandma to young Morgan, and a very good cook. This quiche was a regular feature for our family dinners over the years, and to this day I haven’t changed the recipe she gave me at all. Why change it if it doesn’t need fixing?
Ham Cheese and Corn Quiche
For the pastry…
I used to make the pastry from scratch, but now I use the frozen puff pastry sheets from the supermarket. You are welcome to use your favorite pastry recipe, but to save time, I cheat and do the ready-made & rolled.
3-4 large eggs
2 cups of milk
A generous handful (or 2) of grated cheese
420g tin corn kernels
Sliced ham
Salt and pepper.
Line a quiche dish with baking paper. I use nonstick spray to guarantee a smooth slice when plating up.
Put the pastry in position in the dish. place the slices of ham ( mine are leftovers from Christmas, thawed) on the pastry.
Drain the tin of corn, and pour evenly over the ham. Add a generous handful (or 2) of cheese.
Beat eggs with milk. Salt and pepper to taste, and pour over the top. Bake at 180-200 degrees C for 40-50 minutes or until nicely browned on top. Remove from oven, and allow to settle for 5-10 minutes before serving.
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