Thursday, 21 March 2013

Ham and Cheese Quiche

Quiche is something we've been making at home ever since I can remember. Or probably I remember it so clearly because the whole house smells mouth watering if there's quiche in the oven!

The vegetarian version of this recipe saved my life during my Xth standard home science practical board exam!

The only real tricky part to making a good quiche is getting the pastry right. Therefore this recipe has two parts to it. First, the pastry and then, the incredibly easy quiche.

Ingredients -

  • 150g Flour
  • 3 Tablespoon Oil
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • Ice Cold Water
Mix the flour salt and sugar in a bowl. Add oil little bit at a time and using two forks to toss until the mixture resembles coarse bread crumbs. Now slowly add cold water and continue to mix until the dough just about comes together. Do not over mix!

Wrap it in cling film and flatten to a disc 1 cm thick. Refrigerate for 15 minutes or until firm.

Roll out the dough as then and evenly as possible and line your pie dish. Trim the edges. 

Using the pointy end of a fork, poke small holes in the pastry so that air doesn't get trapped between the pie dish and the pastry.

This same pastry is used for pies, tarts, quiche etc.

Quiche Filling
  • 3 Eggs
  • 1 Cup Cheese
  • 1/3 Cup Milk
  • 100g Ham, roughly chopped
  • 1 tbsp Cream (optional)
  • Salt and pepper to taste
Beat the eggs till they're a little fluffy. Add the remaining ingredients and gently mix together to keep the fluffiness of the beaten eggs. Add salt and pepper and pour into the pie dish.

Bake at 170C for 20 minutes.

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