Picky bits quiche
Serves: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Stuart West
Picky bits quiche
Crunchy pickles, salty ham and an abundance of cheese set within a creamy filling are right at home in a toasty cracker tart base
Serves: 8
Prep time: 40 minsTotal time: 
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Nutritional information (serving)
Calories
438Kcal
Fat
34gr
Saturates
20gr
Carbs
19gr
Sugars
2gr
Fibre
1gr
Protein
13gr
Salt
1.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 200g cream crackers
- 100g salted butter, melted and cooled
- 5 medium eggs
- 170ml whole milk
- 170ml double cream
- 5g chives, finely chopped, plus extra to garnish
- 20g parmesan, grated
- 40g mature cheddar, grated
- 40g Stilton, crumbled
- 50g ham, roughly chopped
- 6 silverskin onions, quartered
- 6 mini gherkins, chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Whiz the crackers in a food processor until fine crumbs. Add the melted butter, 1 egg and 1 egg yolk (reserve the egg white), then season well with black pepper and a pinch of salt. Whiz again to combine.
- Tip the mixture into a 22cm round loosebottomed fluted tart tin. Using the back of a spoon, press the cracker mixture into the base and sides, then use your hands to get it into every crevice. Line the tart case with baking paper, fill with baking beans and bake for 15 minutes. Remove from the oven and carefully remove the baking paper and beans. Gently brush with the reserved egg white, then bake for another 5 minutes. Set aside and reduce the oven temperature to 170°C, fan 150°C, gas 3.
- In a jug, whisk together the remaining 3 eggs, the milk, double cream and chives. Whisk in the parmesan and season. Sprinkle the cheddar over the base of the quiche, followed by the Stilton, ham, onions and gherkins. Set the quiche on a baking tray, then transfer to the oven and carefully pour the egg mixture over the contents of the quiche. Bake for 35 minutes or until just set. Leave to cool for 20 minutes before serving with extra chives.
Chef quote
‘Picky bits, British tapas or just a good old-fashioned fridge scrounge… no matter what name it goes by, the idea of putting your favourite finger foods onto one plate is something I love – and trust me when I say it’s even better in a quiche.'
