I love this quiche, its perfect for the family table or a slice to take for lunch at work or school. I’ll provide the recipe in two stages, first the pastry and then the filling.
200g Plain flour
1 tsp Salt
1 Egg (whisked)
1tsp fresh Lemon juice
10ml cold water (if required)
Using a food processor add the flour, salt, butter and then blend until combined. Remove and place into a large mixing bowl, make a well in the middle and add the egg, lemon juice and 5 ml water. Form into a dough ball and knead until combined and smooth, if a little dry add the remaining water. Wrap the dough ball tightly in cling firm to firm in the fridge for 30-60 minutes.
On a floured surface roll out the pastry so that it will be a bit to big for your pie dish, turn onto pie dish using and press into the edges ensuring that some excess pastry overlaps the edge because it will shrink a little when cooking. Using a fork pierce the base of the pastry a few times. leave in the fridge for 10 minutes to firm again.
Preheat oven to 200c, remove pie dish from the fridge, lay over some grease poof paper and using either baking beans or rice fill the dish a third of the way then bling bake in the oven for 10-15 minutes until the pastry is firm at the bottom a light golden brown. When ready carefully remove from the oven without touching the pastry and leave to cool for 5 minutes. Cut away any excess pastry overlapping the edge at this point.
250ml Double Cream
200ml Full fat Milk
1 tsp Salt
1 tsp Black Pepper
100g Grana Padano or Parmesan (Grated)
1 Mozzarella Ball (torn into pieces)
Handful of Fresh Washed Spinach
2 Ham Slices (diced)
1 tsp Oregano or Italian seasoning
In a large mixing bowl add the eggs, beat them with a whisk, add the cream, beat again, add milk and beat again with the whisk. Add the salt, pepper, Oregano, and mix again with the whisk.
Pour mixture three quarters of the way up of the pie dish then add the Grana Padano, Mozzarella, Ham and spinach, using a dessert spoon gently mix the ingredients around in the dish and pour over the remaining mixture if required, season with a little more black pepper. In a preheated oven at 190c place in the middle shelf and cook for 30-45 mintues until golden brown and firm to touch (The middle should be a little wobbly but not liquid).
Remove from the oven and leave to rest for 30 minutes prior to serving. When cool you can store in the fridge for up to 3 days.