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Ham and tarragon self-crusting quiche

  • 15 minutes
  • 30 minutes
  • 6
Ham and tarragon self-crusting quiche

This quiche, with its crispy brown crust-like top, is an easy-to-make-brunch-time treat.


  • 2 ham steaks
  • 400 gram can cream-style corn
  • ¼ cup self-raising flour
  • 3-4 spring onions, trimmed and chopped
  • 3 eggs
  • ½ cup milk
  • 2 teaspoons mustard
  • 1 teaspoon dried tarragon or 1½ tablespoons chopped fresh tarragon
  • ½ cup grated Gruyere or Edam cheese, optional


  1. Preheat the oven to 200ºC Grease a 6-7 cup capacity pie or quiche dish.
  2. Cut the ham steaks into 1-cm dice and place in a bowl. Stir in the corn and flour and mix well.
  3. Stir in the spring onions, eggs, milk, mustard and tarragon until well mixed.
  4. Transfer to the prepared dish. Scatter over the cheese, if using. Place on an oven tray - it's easier to carry and will catch any spills or overflow.
  5. Bake in the preheated oven for 30 minutes or until the quiche has set and the top is well browned. Serve quickly after cooking with a crisp green salad.

Cooks Tips

- For a richer quiche, use half milk and half cream.

- Dried herbs are often considered poor cousins to fresh herbs. They are a totally different product, however, and some herbs retain their flavour better than others. Dried tarragon and dill are exceptional in terms of tasting a lot like the fresh product.

- For ease, I keep fresh herb pastes in my fridge. They last for a long time and have good flavour. Just open and squeeze!


- Use bacon in place of ham. The bacon will have a more intense flavour if it is diced and cooked until crispy before adding to the quiche.

- Smoked fish and canned tuna or salmon can also be used in place of ham. Allow around 200 grams.

- Use a flavoured cream-style corn.

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