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Ham and egg quiche


Ham and egg quiche is a very nice recipe!













Trans-fat Free, Low Carb


1 sheet shortcrust pastry
frozen ready-rolled, partially thawed
200 grams ham
sliced leg, chopped
2 tablespoons chives
finely-chopped fresh
½ cup cream
¼ cup mozzarella cheese
6 large eggs
¼ cup Parmesan cheese


Preheat oven to 180°C. Lightly grease a 23cm (base) loose-based fluted flan pan.

Roll pastry out on a flat surface to form a 26cm square.

Line base and side of pan with pastry.

Trim excess pastry.

Place pan on a baking tray.

Line pastry case with baking paper.

Fill with ceramic pie weights or uncooked rice.

Bake for 10 minutes. Remove rice or weights and paper.

Bake for 7 minutes or until base is light golden.

Allow to cool for 5 minutes.

Meanwhile, combine ham, chives, cream, mozzarella and 3 eggs in a small bowl.

Season with pepper.

Spoon mixture into pastry case.

Crack remaining eggs over ham mixture, keeping yolks whole. Sprinkle with parmesan.

Bake for 20 minutes or until eggs are set.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 16861% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 514mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 30g
Vitamin A 9% Vitamin C 1%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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