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QUICHE LORRAINE
Serves: 4-6
Ingredients:
1 sheet shortcrust pastry
4 thick slices ham, finely diced
1 tbsp butter
1 white onion, finely chopped
3 eggs, well beaten
1½ cup full cream milk
Salt & pepper, to taste
1 tbsp chopped mixed herbs
1½ cups grated cheddar cheese
1 tbsp plain flour
Method:
1.
Preheat oven to 160°C. Line a lightly buttered flan or pie dish with the pastry, trim to size.
2.
Melt the butter in a small pan, sauté the onion untilsoftened, adding the ham for a minute
or two.
3.
In a large bowl, beat together the milk and eggs using the Helix beaters on the Hand Mixer
at a medium speed. Stir in the salt, pepper, herbs, ham and onion.
4.
Toss together the cheese and flour (this helps incorporate the cheese into the milk and egg
mixture), then stir into egg mixture, mixing thoroughly.
5.
Spoon into the prepared pastry case, ensuring cheese and ham are evenly distributed.
6.
Bake for 35 - 45 minutes or until filling has firmed and a knife inserted into the mixture
comes out clean. If crust is browning too quickly, cover the edges with some foil.
7.
Leave for 10 minutes before serving. Serve at room temperature or allow to cool.
3
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