Gammon & caramelised onion quiche
Gammon and caramelised onion quiche
A delicious dish that is perfect for a nice Sunday lunch or supper.
Just add a salad and you're good to go!
Serves 6 – 8
125g butter (at room temp)
250g Sasko Cake Flour
80ml cold water
300g onions (halved and sliced)
Pinch of salt
400g leftover gammon (chopped)
120g cheese (grated)
Combine butter and flour in a bowl and rub together with fingers until
Roll the pastry into a ball, cover with cling wrap and chill in the fridge for 20-30 min.
Preheat oven to 180*C and grease a 22cm loose-based cake tin.
Fry the onions with the butter and salt in a large pan for 20-25 minutes uncovered.
Stir occasionally until they have softened and caramelised, add the sugar and fry for a further 2 minutes.
Dust a surface with flour and roll pastry into a circle to fit into the pie dish.
Press the pastry gently into the dish.
Prick the base of the pastry with a fork and blind bake in the oven for 15 minutes,
For the filling:
Mix together cream and eggs.
Add gammon, caramelised onions, cheese and a pinch of salt and pepper and stir to combine.
Once the pastry is blind baked, pour the quiche filling into it and bake for a further 1 hour 5 minutes – 1 hour 15 minutes; the quiche should be slightly browned and almost set with the slightest wobble in the centre.
Take out of the oven and allow to sit for at least 15 minutes before serving.
If you want to make a smaller quiche: Keep the pastry ingredients the same but halve the filling ingredients, blind bake the pastry for the same amount for time but once the filling is added only bake the quiche for approx 35-40 minutes.
Tip 2: Instead of caramelised onions you could use 100g asparagus.
Tip 3: You could make the pastry in a food processor if you prefer: pulse the butter and flour until a breadcrumb like consistency is achieved. Add the water and pulse until the mixture forms a ball of pastry, if the pastry is too dry add a little more water to bring it all together.