© Verena Kersken
Before I tell you about today's recipe, yes, I am slightly obsessed with my new flan dish. So we are expanding on the shortcrust pastry, filling and custard (sweet or savoury) theme a bit.
Louise and I wanted to make a quiche and while I had a general idea of what I wanted to go for I decided to do some procrastination and do some more research :)
I came across this recipe for what they call Quiche Lorraine by the Hairy Bikers (though, I know this is a bit petty, in my opinion adding Gryere to your quiche moves it distinctly away from the Lorraine region and more into the realms of a Quiche Vosgienne - is that me being too picky? What do you think?).
Anyhow, while I wasn't sold by the name, I fell in love with their pastry. They add parmesan and thyme to a classic shortcrust pastry and it turns out as amazingly amazing as it sounds. Think cheese crackers as a base for your quiche.
Ham and Stuff Quiche
50g Parmesan Cheese, grated finely
1 tbsp Thyme Leaves for pastry +1 for the filling
90g Salted Butter
5 tbsp Cold Water (you might need slightly more or less)
100g Ham (if you can only get it in the supermarket cry a bit and then get a wafer-thin cut one that looks like it might actually have come from an animal at some point)
150ml Milk (I know, I'm a wimp)
100g Cheese, coarsely grated (I used mature cheddar but go for whatever you like)
Salt, Pepper & Nutmeg
Mix the flour, parmesan, and thyme, then rub in the butter. Use the water to make a stiff dough. Let the dough rest in the fridge for at least 15 minutes (though half an hour is probably better).
While you wait for the dough, dice the onion and cut the ham into slices.
Preheat your oven to 190 ˚C.
Grease a flan dish (mine is a 24cm one by the way), then roll out the pastry and line the flan dish with the pastry. Now blind bake the pastry for about 10 minutes. Baking beans are great for this but it will work just as well if you don't have any (might not be as pretty so if you are trying his/her parents invest in some ;) ).
While the pastry is blind baking whisk the eggs, cream and milk together, season with the salt, pepper, and nutmeg. Then add the onion, ham and cheese and stir everything together.
Once the pastry has finished blind baking, pour the filling in and stick it back into the oven. Bake until the filling has set - 20 minutes should do the job.
Enjoy with lots and lots of green salad.
All right, I am a bit sick of this whole typing-with-one-hand business so I'll stop for today :)
I hope you have a lovely rest of the day!