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To Prep:

  • Shortcrust pastry 680.0 g
  • Cake Flour (for dusting and rolling pastry) 80.0 g
  • Dried Beans/Rice (For Blind Baking)
  • Gammon 500.0 g
  • Onions 120.0 g
  • Rosemary (fresh, finely chopped) 7.0 g
  • Cheese, Cheddar 500.0 g
  • Mushrooms, Button (Champignons de Paris) 200.0 g

To Cook:

To Serve:

  • Fresh micro herbs 2.0 g

Baked short crust pastry filled with gammon, mushrooms, herbs, egg custard and cheese.



  1. To Prep:

    • Preheat the oven to 180ºC.
    • Line a 228 mm foil tart plate with the shortcrust pastry and place on a baking sheet.
    • Line the shortcrust pastry with greaseproof paper on top, then fill with the dried beans/rice.
    • Cook and cube the gammon (1 cm).
    • Finely chop the onions.
    • Finely chop the rosemary.
    • Grate the cheddar cheese.
    • Cut the mushrooms in half.
  2. To Cook:

    • Blind bake the shortcrust pastry for 10 minutes. Remove the greaseproof paper and dried beans/rice, then bake for another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
    • While the shortcrust pastry is baking, prepare the filling. In a large bowl, mix together the gammon, mushrooms, onions, rosemary, thyme and Robertsons Parsley. In another large bowl or measuring jug, whisk together the eggs, milk, cheddar cheese,cream and Robertsons Veggie Seasoning.
    • Once the shortcrust pastry has finished baking, top with the egg mixture.
    • Bake for 30 minutes or until the top is golden brown, doesn’t jiggle when moved, and a toothpick inserted in the centre comes out clean. Cool for 15 minutes before serving
  3. To Serve:

    • Sprinkle micro herbs on top.
  4. Top Tip:

    • For a crustless quiche, leave out the pastry and ensure that the quiche pan is greased well to avoid sticking.