Ham & Gruyere Quiche Recipe
This slight twist on Quiche Lorraine replaces the bacon with honey glazed roast ham.
1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
2. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
4. Reduce the oven temperature to 180˚C. Very lightly warm the ham strips in a sauté pan (you may need a small amount of oil or butter to do this). Transfer to the cooled pastry case with a slotted spoon. Leave any juices in the pan.
5. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden (add a small amount of oil if needed). Add to the ham and top with the cheese.
6. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
Based on a recipe originally found at: https://www.houseandgarden.co.uk/recipe/quiche-lorraine-recipe