Ham and Cheese Quiche Easy (Print Version)

# Ingredients:

→ Pastry Base

01 - 1 sheet shortcrust pastry

→ Vegetables

02 - 125 ml green peas
03 - 1 carrot, finely diced
04 - 1/2 zucchini, cut into thin strips

→ Filling

05 - 160 g cooked ham, cubed
06 - 4 eggs
07 - 240 ml milk
08 - 80 ml heavy cream
09 - 100 g Swiss cheese, grated
10 - Salt, to taste
11 - Freshly cracked black pepper, to taste

→ Garnish (optional)

12 - Parmesan cheese, for serving
13 - Fresh arugula leaves, for serving

# Instructions:

01 - Line a tart pan with the shortcrust pastry sheet, pressing gently into the edges. Refrigerate for 1 hour to rest the dough.
02 - Preheat oven to 180°C. Cover the chilled pastry with foil or parchment and fill with baking beans or beads. Bake for 15 minutes to set the crust and prevent puffing.
03 - In a medium bowl, beat eggs thoroughly. Whisk in milk, heavy cream, salt, and pepper. Fold in diced carrot, zucchini strips, and grated Swiss cheese.
04 - Remove the tart shell from oven and discard foil or parchment. Evenly distribute the cubed ham over the base. Pour the egg and vegetable mixture gently over the ham.
05 - Return quiche to oven and bake for 30–40 minutes at 180°C, or until set and lightly golden. Test doneness by inserting the tip of a knife into the center; it should come out clean.
06 - Allow the quiche to cool in the pan for 5–10 minutes before slicing. Garnish with grated parmesan and arugula leaves, if desired.

# Notes:

01 - For a crisper base, ensure the pastry shell is well-chilled and properly blind baked before adding the filling.
02 - Letting the quiche rest before serving helps it set and makes slicing easier.