The classic ham and cheese quiche has long been a favourite in French cuisine, which has filtered into Australian cooking. The combination of a crumbly, golden crust with a fluffy cheese, egg and ham filling makes this savoury tart a brilliant family dish.
1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 23cm round, 4cm deep flan pan with removable base. Place on a baking tray.
2.Sift flour into a large bowl. Add butter. Rub in using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm, but pliable dough. Knead lightly into a ball. Wrap in plastic wrap. Chill 30 minutes.
3.Roll pastry between 2 sheets of baking paper. Ease into prepared pan. Chill 15 minutes. Trim edges. Bake blind 15 minutes. Remove paper and filling. Bake further 10 minutes, until lightly golden. Cool. Reduce oven to moderate, 180°C (160°C fan-forced).
4.Heat oil and butter together in a large frying pan on medium. Saute onion 4-5 minutes, until it begins to caramelise. Cool slightly. Scatter evenly over pastry base with ham and cheese.
5.In a large jug, whisk cream, eggs and milk together. Season to taste. Carefully pour into case, over ham and cheese. Bake 35-40 minutes until set. Serve quiche hot or cold and accompany with salad, if liked.
To bake blind, line pastry case with baking paper and fill with dried pasta, rice or beans. bake as directed. To make pastry in a food processor: mix flour and butter until it resembles fine breadcrumbs. Add egg yolk and enough water to bring ingredients together. You could also use pre-made shortcrust pastry, to save time.