Ham, Cheese & Pickle Quiche

Weekend dinners often take the form of what my family calls a “pick”. A selection of cooked meats, cheeses, pickles galore, fresh fruit, salad, slaw, hummus, salad and bread of some form. All of it plonked on the table (if we are lucky, outside on a warm balmy sunny evening at my parents’ house) and everyone digs in, picking exactly what they fancy to eat.

Despite being designed, most often, by the need to clean out the fridge and use up leftovers from the weekend, these “picks” are often proclaimed the best dinners ever. This recipe was inspired by these summery, family meals. My Ham, Cheese & Pickle Quiche is a perfect dinner as it is but of course, you can add whatever sides you fancy when you serve.

Ham, Cheese & Pickle Quiche-3

My standard way with quiche is to make a pizza dough base which is super easy to make, especially if you are scared of pastry making. Shortcrust pastry is just far too rich in my opinion for quiches and the crisp pizza dough base I use is a far better vehicle to convey all the cheesy, egg enriched loveliness of the filling.

A base of mascapone and eggs with chunks of Red Leicester cheese and rags of prosciutto ham make for yet another Anglo-Italian hybrid recipe which really works. The pièce de la résistance however, is the scraping of Branston pickle over the pizza base. If you haven’t come across Branston before, it’s a chutney made of root veg, date purée, gherkins and various spices.

It may be a love-hate kinda thang but Hungry Hubby and I love it – in fact, a shared love of cheese and pickle sandwiches were one of the things we bonded over many moons ago when we were hungry impoverished students. It’s rich and very full on (which I love – you may have guessed I’m a fan of big flavours from the rest of my savoury recipes) so use sparingly. If you fancy a different take on the pickle layer, some chelly – chilli jam would be a great alternative, or just use your favourite chutney, as you would with a cheeseboard or ploughman’s lunch.

Ham, Cheese & Pickle Quiche
Essentially a ploughman's lunch in the form of a quiche!
Servings: 6
: 328 kcal
Author: Just Jo
For the base
  • 160 g strong white bread flour
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 3/4 tsp dried yeast
  • 110 g water approx
For the filling
  • 150 g mascarpone cheese
  • 2 large eggs
  • 100 g Red Leicester cheese chopped into small cubes
  • 1 tsp Italian seasoning *
  • 1/2 small red onion finely, finely chopped
  • 4 slices of prosciutto torn into 2 inch rags
  • 1 heaped tbsp Branston pickle**
  • 23 cm loose bottomed tart tin
  • Baking tray or pizza stone
  1. Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough.
  2. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.
  3. When the dough is proved, punch dough and pat out to a round slightly smaller than your tart tin - lightly flour it and transfer the dough into it, patting out until it comes up the sides of the tin and is even thickness throughout. This will be quite thin, about 2mm.
  4. Preheat oven to 200˚C and place the baking tray or pizza stone in to get hot.
  5. Beat the mascarpone to slacken it off then beat in the eggs.
  6. Mix in the Red Leicester, Italian seasoning, red onion and 2 slices worth of the prosciutto.
  7. Spread the Branston pickle in a layer over the base of the pizza dough (it's very full flavoured so you don't need much).
  8. Scrape the cheesy filling into the tart case and spread to level it off - it will look shallow, don't worry. Top with the remaining little rags of prosciutto and sprinkle with black pepper.
  9. Bake for 25 minutes on the preheated tray/stone (to crispen up the bottom) until puffed, browned and the crust is dry to the touch around the edges.
  10. Cool on a rack for 30 minutes before serving.
Recipe Notes

*= this can be substituted for 1 tbsp fresh chives, chopped, if you prefer
**= or pickle/chutney of your preference

Nutrition Facts
Ham, Cheese & Pickle Quiche
Amount Per Serving
Calories 328 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 100mg 33%
Sodium 254mg 11%
Potassium 86mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Protein 11g 22%
Vitamin A 9.4%
Vitamin C 0.8%
Calcium 16.1%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

Every Nook & Cranny favicon

Subscribe today and never miss a recipe!

Join the EN&C mailing list today!

Like this post? Then why not try these related recipes:




  1. manu 24/05/2016 at 15:54 - Reply

    Oh I do love quiche ; they’re perfect for an aperitivo or fo dinner as well.

  2. Sara | Belly Rumbles 26/05/2016 at 08:18 - Reply

    I’ve never had a quiche using pizza dough as the base before, adds a whole new dimension to the dish. I’m going to have to try this, looks fantastic.

    • Just Jo 26/05/2016 at 08:19 - Reply

      Thanks Sara – I hope you like it. I have a few other recipes using this sort of base if you fancy experimenting :D

  3. Priya 26/05/2016 at 11:01 - Reply

    I love to eat pickles and this quiche looks absolutely scrumptious! Got to try it out soon..

  4. I love those “pick” dinners! They sound like so much fun! Usually in my house we just have one day for lunch we eat up all the leftovers in the fridge. Nothing fancy but it works!

  5. Around here we call them “YOYO” dinners.. aka You’re On Your Own – haha! I like your idea though of pulling everything out, I need to try that – maybe we’d get more used up that way!

  6. Mark, Compass & Fork 26/05/2016 at 12:52 - Reply

    We often do “the pick” on Sundays as well. I do like that concept. Great job on the quiche, it looks very appetizing. I have never made quiche with a pizza base, I might have to give that a go!.

Leave A Comment

Every Nook & Cranny favicon

Subscribe today and never miss a recipe!

Join the EN&C mailing list today!