Ham & Cheese Christmas Pie

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Ham & Cheese Christmas Pie

Ingredient Notes

Shortcrust pastry:

I use frozen shortcrust pastry sheets here for convenience, which are widely available at supermarkets. Two sheets are joined together to make one large piece big enough to line a 30cm tart tin. If you prefer to make your own, a standard shortcrust using 250g flour and 125g butter will give you enough for this tin. Either way, blind baking before adding the filling is essential to avoid a soggy base.

Quince or fruit paste:

This is the ingredient that sets this pie apart from a standard quiche. The paste adds a sweet, jammy note that pairs well with the saltiness of the ham and the richness of the custard. Leftover quince paste from the Christmas cheese board is ideal, and leftover ham glaze works just as well. If you have neither, a teaspoon of Dijon mustard gives a different but equally good result.

Cheese:

Use whatever is left from the Christmas cheese board. A mix works well here: something with good melt, like Swiss or gruyère, combined with something with more punch, like aged cheddar or a ripe brie. The variety adds complexity to the filling. Avoid anything too high in moisture as it can make the custard watery. Around 150g total is right for this size pie.

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Ingredients

2 sheets frozen shortcrust pastry, thawed
1 tbsp olive oil
30g butter
1 leek, chopped
sea salt and freshly cracked white pepper
300g leg ham, diced
4 sprigs thyme, leaves chopped
30g leftover quince/fruit paste or ham glaze
150g leftover cheese (swiss, brie, cheddar), chopped or grated
freshly grated nutmeg
4 eggs
250ml (1 cup) cream

Equipment

Chopping board
Chef’s knife
30cm (12in) fluted tart tin with removable base
Rolling pin
Baking paper and pie weights or dried beans
Deep frying pan
Large jug or bowl (for the custard)
Whisk
Wire rack

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Directions

MAKE THE PASTRY SHELL

Preheat the oven to 180°C fan forced (355°F). Lightly grease a 30cm (12in) fluted tart tin with a removable base.
Halve 1 of the pastry sheets and join the 2 halves onto the top and one side of the other sheet to make a larger square. Lay the pastry over the tin, pressing it firmly into the edges.
Trim the excess pastry, leaving a slight overhang around the edges.Prick the base of the pastry with a fork to prevent it from puffing up.
Line the pastry with baking paper and fill it with pie weights or dried beans. Blind bake the pastry for 25 minutes.
Remove the pie weights and baking paper, then bake for an additional 8–10 minutes, or until the pastry is lightly golden. Set the shell aside to cool for 20 minutes.

COOK THE BASE

Heat the oil in a deep frying pan over medium heat and add the butter.
Add the leek, season with salt and white pepper and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the ham, half of the thyme and the quince/fruit paste and cook for another 2-3 minutes, stirring to combine. Remove from the heat.

FILL THE PIE

Whisk together the eggs, cream and nutmeg until well combined.
Spoon the ham filling into the pie shell and spread to an even layer. Sprinkle over the cheese, reserving some grated for the top, then pour over the egg mixture.
Sprinkle over the remaining cheese and thyme.

BAKE

Place the pie on a tray and bake for 35-40 minutes, until cooked and golden.
Place the pie on a wire rack for 15-20 minutes, until cool enough to remove from the pie tin. Slice into portions and serve!

Notes

Chef Tips

Don’t skip the blind bake

Blind baking the pastry shell before adding the filling is what prevents a soggy base. The weights keep the pastry from puffing up and shrinking while it sets. Make sure the shell is lightly golden all over before you add the filling. A pale, underbaked shell will soften as soon as the warm custard goes in and you won’t be able to fix it after that.

Pull it out while it’s still wobbly

The custard should have a gentle wobble in the centre when you take it out of the oven. It firms up further as it cools on the wire rack. If you bake it until completely firm, the eggs have overcooked and the filling will be dense and rubbery. Err on the side of underdone and let the residual heat finish the job over 15 to 20 minutes of resting.

Storage

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the oven at 160°C (320°F) for 10 to 15 minutes to bring the pastry back to crispiness. The pie also travels well if you’re taking it to someone.

FAQs

Can I make this ahead?

Yes. The pie can be baked the day before and stored in the fridge. Bring it to room temperature or warm it through in the oven at 160°C (320°F) for 10 minutes before serving. The pastry softens slightly overnight but comes back well with a short reheat.

Can I use a different cut of ham?

Yes. Any cooked ham works here: leg, shoulder or leftover Christmas glazed ham pulled straight from the bone. Dice it to roughly 1cm pieces so it holds its shape in the custard rather than breaking down into the filling.

Can I make it gluten free?

Yes. Swap the shortcrust pastry for a gluten free version, which is available in most supermarkets in the frozen pastry section. Everything else in the recipe is naturally gluten free as written.