Name: Basic ham and cheese quiche
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10
Ingredients: 1 1/2 cup plain flour; 125 gram chilled butter, chopped; 1 egg yolk; 1 tablespoon iced water; 1 tablespoon olive oil; 15 gram butter; 1 onion, finely sliced; 100 gram sliced ham, chopped; 3/4 cup grated tasty cheese; 300 millilitre cream; 4 eggs; 1/4 cup milk

Basic ham and cheese quiche

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.

Serves 10

Prep

25M

Cook

1H 10M

Total

1H 35M

Ingredients

1 1/2 cup plain flour

125 gram chilled butter, chopped

1 egg yolk

1 tablespoon iced water

1 tablespoon olive oil

15 gram butter

1 onion, finely sliced

100 gram sliced ham, chopped

3/4 cup grated tasty cheese

300 millilitre cream

4 eggs

1/4 cup milk

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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