USING canned soup sounds a bit strange – but trust me, it does work. It gives the quiche a lovely, deep and sweet tomato flavour.It takes a little longer to set than many quiches (as you have to cook it slightly slower), but the texture once cooked is far softer and lighter.
Ingredients
- 500 g frozen shortcrust pastry, defrosted, lined in a 24cm × 4cm-deep flan tin, then blind-baked (see below)
- 1 egg, beaten
- 2 tbsp any oil
- 3 onions, very finely chopped
- 300 g wafer thin cooked ham, cut into small pieces
- 275 g Cheddar cheese, coarsely grated
- 2 medium eggs
- 2 medium egg yolks
- 300 ml milk, boiled and cooled for 10 minutes
- 400 g can tomato soup, warmed
- 1 pinches ground nutmeg
- 1 pinches salt and freshly ground black pepper
Instructions
- Preheat the oven to 180C/gas mark 4.
- Brush the pastry case with the beaten egg and place in the oven for ten minutes.
- Meanwhile, heat the oil in a pan over a medium heat.
- Add the onions and cook for ten minutes.
- Spread the onions over the base of the pastry case, then top with the ham and cheese. In a bowl, beat together the eggs and egg yolks, then add the milk and tomato soup. Season with salt, pepper and nutmeg.
- Pour half over the cheese, ham and onions.
- Place the quiche on a baking tray, then place in the oven. Now pour in the remaining egg mix – this way you avoid spillage.
- Bake for 25-30 minutes. Leave to slightly cool before cutting.
BLIND BAKING:
- Preheat the oven to 180C/gas mark 4.
- Roll out the pastry nice and thin, then use to line a 36x3cm-deep, rectangular, loose-based flan tin.
- Make sure you have a nice high lip above the edge of the tin.
- Dock with a fork, then chill well and line with greaseproof paper and baking beans.
- Bake the flan for 15 minutes until the pastry is just set but with not too much colour. Remove from the oven and carefully remove the beans using a dessert spoon so you don’t damage the pastry.
- Brush with the beaten egg white and return to the oven for five minutes to set and seal the pastry well.
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Nutrition Facts
Tomato Soup, Ham and Cheese Quiche
Amount per Serving
Calories
689
% Daily Value*
Fat
33
g
51
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
234
mg
78
%
Sodium
1639
mg
71
%
Potassium
815
mg
23
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
11
g
12
%
Protein
34
g
68
%
Vitamin A
1025
IU
21
%
Vitamin C
24
mg
29
%
Calcium
447
mg
45
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
