“The classic quiche – no longer a vestige of 1970’s naffness”
A Quiche Lorraine was always the centre-piece of our family buffet table; homemade and tasty, hot or cold.
These days, a quiche can be put together simply and for any mid week meal, especially if the pastry cases are made in advance. I really like making this savoury supper using a variety of ingredients; seasonal vegetables, cheeses, cold cuts of meat, chicken and sausage. Fresh herbs can be used to enhance the flavour of crust and the egg custard filling That’s why I like this dish! It’s so versatile, because anything can go in, whatever you fancy or have left over in the fridge.
Here is my recipe using some of last week’s Maple Glazed Ham.
My Short Crust Pastry was pre-made and I used two 15cm flan tins.
- 150g short crust pastry
- 1tbsp basil infused olive oil
- a mix of chopped peppers & onions
- 2 slices of ham cubed
- 3 large eggs
- Splash of milk
- Salt, pepper, parsley & cayenne to season
Pierce the pastry case with a fork.
- Roll out the chilled pastry on a lightly floured board in quarter turns for a round shape.
- Line each of the flan tins and pierce the base, then chill in the fridge.
- Preheat the oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
- Line the chilled flan case with aluminium foil and baking beans and bake for 15 minutes.
- Fry the peppers, onions and ham in seasoned oil and set aside to cool.
- Whisk the eggs and milk in a bowl, then add the parsley and season with salt and freshly ground black pepper.
- Remove the pastry from the oven, discard the aluminium foil and baking beans.
- Divide the onion, pepper & ham evenly in the pastry cases, fill with the egg mixture and sprinkle lightly with cayenne pepper.
- Bake for 30 minutes till the egg is set.
- Allow the the quiche to cool slightly before removing from the tin.
- Serve hot or cold.
This is now a weekly favourite in our house…wonder what next week’s filling will be?