Comments Off on Tomato Soup, Ham and Cheese Quiche

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.
Servings 6
Calories 689 kcal
Prep Time20 mins
Cook Time35 mins
Total Time55 mins

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.
Keyword cheese, egg, tomatoes
Course Main Course, Pies / Flans / Tarts, The Canny Cook (book)
Cuisine British, Winter
5 from 1 vote

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