Quiche with prosciutto and gruyere
Photo: Marina Oliphant
Quiche will never go out of fashion because it combines foods we love: pastry, eggs, cheese and cream.
- 150g plain flour
- 75g butter, chilled
- pinch salt
- 60ml sparkling mineral water
- 2 tbsp butter
- 1 brown onion, peeled and finely sliced
- 4 eggs
- 200ml thickened cream
- 100ml milk
- 90g gruyere cheese, grated
- 4 slices prosciutto
- 2 tbsp chopped parsley
Place flour, butter and salt in a food processor for 10 seconds until it looks like coarse crumbs. Slowly add mineral water and pulse until it just comes together as a ball of dough. Wrap in cling film and refrigerate for 1 hour.
Heat oven to 180 degrees. Roll out pastry evenly on a lightly floured bench to about 28cm diameter. Line a 20cm x 4cm fluted tart tin with pastry.Using the back of a sharp kitchen knife, trim the pastry edges around the tin. Use a fork to prick the bottom all over. Line with foil and fill with pastry weights, dried beans or rice. Bake for 10 minutes, then remove weights and foil and bake for a further 5 minutes.
In a frying pan over a low heat, melt butter, add onion and cook until caramelised. Spread over the bottom of the cooked pastry shell. Beat eggs, cream and milk together, then stir in cheese. Season, pour in the filling, lay strips of prosciutto over the top and scatter with parsley.Bake quiche for 40-45 minutes, until set and lightly browned. Serve warm.
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