Ham hock and pickled cucumber quiche

18 September 2017 by
First published: 2 October 2017

Ham hock and pickled cucumber quiche

Mrs Elswood’s ham hock and pickled cucumber quiche with English mustard adds a delicious twist to a classic quiche recipe. Whip it up on Monday and eat for lunches throughout the week!

Serves 6-8


250g ready rolled shortcrust pastry

1tbsp English mustard

100g cooked shredded ham hock

2 Mrs Elswood Hot Dill Cucumbers, sliced

100g extra mature cheddar, finely grated

200ml double cream

150ml whole milk

4 medium eggs, beaten

1tbsp fresh chives, finely chopped

Salt and pepper to season


Preheat the oven to 200°C / 180°C Fan. Unroll the shortcrust party and use to line a 23cm loose bottomed flan tin and chill for 15 minutes. Prick the base with a fork and line with baking paper, fill with baking beans. Place on a baking tray and bake for 20 minutes, remove the parchment and beans and return to the oven for 5 minutes until the base is cooked. Allow to cool slightly.

Reduce the oven temperature to 180°C / 160°C Fan.

Brush the base of the pastry case with the English mustard, scatter over the cheddar, ham hock, and the hot dill cucumbers.

Beat together the double cream, milk, eggs, chives and season well. Pour the mixture over the cheese and ham mix and return to the oven and bake for 30-35 minutes until just set. Remove from the oven and allow to cool in the tin before removing. Cut into wedges and serve. 

Top Tip: For a great vegetarian alternative, try replacing the ham hock with some lightly fried onion and/or olives.

You might also like our bread and butter pudding recipe or these coconut doughnuts.

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