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To Prep:

  • 680g Shortcrust Pastry
  • 80g Cake Flour (for dusting and rolling pastry)
  • Dried beans/rice (for blind baking)
  • Gammon 500 g
  • Onions 120 g
  • Rosemary, dried 7 g
  • Cheese, Cheddar 500 g
  • Mushrooms, Button (Champignons de Paris) 200 g

To Cook:

  • Robertsons Thyme
    Robertsons Thyme
    2 g
    Added to cart: Robertsons Thyme
  • Robertsons Parsley
    Robertsons Parsley
    1 g
    Added to cart: Robertsons Parsley
  • Eggs, large (class A) 4 pc
  • Milk 250 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Cream 250 ml


  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, Robertsons 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.