Old school all the way from the combination of flavours to the all butter pastry and double cream filling. This is a comfort quiche perfect for evoking memories of damp picnics, bistro lunches or family get togethers. Add a tangy potato salad and some crisp bitter leaves like frisee,radicchio or chicory.
Ingredients
For a 23cm 3cm deep quiche
1 quantity Very Buttery Pastry
150g dry cured ham (“crud uscat”)
4 eggs and 300ml double cream
salt, pepper and a pinch of nutmeg
3 spring onions, small bunch of parsley, 3 stalks of mint – leaves only
100g frozen peas – the smallest you can find
50g of parmesan grated or shaved
How To
Blind bake the pastry case and make sure it is pricked with holes as for shortbread (to prevent it ballooning). I use a metal tart tin with a removable base but if that makes you nervous, a ceramic dish is fine.
Cut the ham into strips and scatter over the base of the pastry case with the peas.
Cut the onions and herbs roughly. Scatter over the ham and peas.
Beat the eggs, cream, salt pepper and nutmeg together. Pour gently over the ham, peas and herbs. With a fork, push the herbs and cheese underneath the egg and cream mixture.
Bake at 170C until browned on top. When cooled slightly remove (carefully) from the tin. Note. If you did have any cracks in the pastry, the egg mixture will have created a “superglue” to scupper pristine quiche removal. Either serve from the tin with a smile or wield a boning knife between the tin and pastry with nerves of steel and surgically remove.
Serve warm (after baking) or cold. Refrain from reheating egg laden pies and tarts!