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Ham Hock & Pickled Cucumber Quiche.jpg


Mrs Elswood’s pickled cucumbers and English mustard add a delicious twist to a classic quiche recipe.
Serves 6-8

Ham Hock & Pickled Cucumber Quiche.jpg
  • 250g ready-rolled shortcrust pastry

  • 1 tbsp English mustard

  • 100g cooked shredded ham hock

  • 2 Mrs Elswood Sweet & Sour Gherkins, sliced

  • 100g extra mature cheddar, finely grated

  • 200ml double cream 

  • 150ml whole milk 

  • 4 medium eggs, beaten

  • 1 tbsp fresh chives, finely chopped

  • Salt and pepper to season

  • Preheat the oven to 200C / 180C 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 180C / 160C Fan.

  • Brush the base of the pastry case with the English mustard, scatter over the cheddar, ham hock, and the sliced gherkins.

  • 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. 

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