I refuse to call this Quiche. Not because I don’t bake Quiche, but because this is not one! It is a tart, good and proper, or if you are feeling a little more up market a flan. It is also a tart so I dont have to tidy up the edges – and it makes it look less shop-bought. It is also a case of take a look in the larder and see what you have left. The only reason that this is cheese, ham and onion is because they were available. You could take your pick on what is on offer, or you could follow this recipe. Either way, you could do a lot worse for supper on a blustery saturday evening.
- 1pkt shortcrust pastry or make your own
- 300g double cream
- 2 teaspoons of mustard
- one banana shallot finely chopped.
- 5oz/ 150g of ham chopped.
- 4 eggs beaten
- 5oz/150gm strong cheese grated
- 50gms parmesan grated
- Season to taste
- Turn the oven to 160fan, 180 conventional. Roll out the pastry, line the flan case and blind bake, remove when ready and brush some beaten egg around the inside of the pastry case and return to the oven for 5 minutes (this will make is less likely to lose the contents!) and remove and put to one side.
- Soften the onion in a saucepan and allow to cool. Add all the remaining contents and give it a good stir. Season. Turn the oven up to 200/180 fan assisted.
- Pour the lot into the baked pastry case and put in the oven until risen and brown and only slightly yielding when touched in the centre.
- Eat slightly cool or cold with some crispy salad.