My kids love quiche.  Hot or cold, they devour them.  I don’t make them too often, usually for special occasions like birthdays, 4th July, Christmas Eve etc.  Quiches are quick and easy and cost next to nothing to make.  The key to a good quiche is a creamy, custard filling, not one that tastes like a baked omelette on pastry!   I have found that the addition of mayonnaise, as strange as that might sound, definitely helps with the creamy texture that is found in a good quiche.  I have played with more cream, sour cream, you name it, but the mayonnaise is better.  Sour cream is suited more to a cheese souffle.

This recipe is sufficient for 2 large quiches.  I always make mine in batches of 2.  One is never enough and if there are any left overs, then you can always freeze them.



  • 8 large eggs
  • Half a large onion, diced
  • 8oz grated strong cheddar
  • 1 1/2 cups half and half (you could use full cream or milk if prefer)
  • 1/2 cup of diced ham
  • 1 heaped tablespoon of good mayonnaise
  • pinch of salt and a couple of shakes of pepper


You can either use ready made pastry or make a shortcrust pastry as below

Shortcrust Pastry

  • 8oz all purpose (plain) flour
  • 4oz cold diced butter
  • 1/4 teaspoon salt
  • ice cold water to bind

I used to make pastry by hand, but these days I put it in the food processor.  All ingredients except water, give it a whizz until the butter resembles tiny peas and is blended  in flour and add enough ice cold water, a tablespoon at a time, until the mixture comes together.  Put the pastry in a ziplock bag in the fridge for an hour to rest and then take it out about 10 minutes before you want to start rolling it.


  1. Dice onion small and set to one side.
  2. Dice ham small and set to one side.
  3. Grate the cheese and set to one side.
  4. In a large bowl, whisk the eggs with the half and half along with the salt and pepper. Leave this mixture to rest about 5 minutes or so.
  5. Add the mayonnaise to the egg mixture and beat in for a minute until it is completely incorporated.  You might still see a few tiny blobs of mayonnaise.  Don’t worry about this, it will go once cooked.  Leave the mixture to rest a couple of minutes.
  6. Stir in the cheese, onions and ham.
  7. Roll out your pastry and line your baking dishes or tin cake pans with the pastry.
  8. Pour half of the mixture into one dish and the other half into the second.
  9. Bake in a 375 degree oven for approximately 30 minutes or until golden brown on the top.