A staple of every picnic and al fresco snack, the quiche is versatile and adaptable. The quiche in this recipe follows traditional favours with a strong cheese and onions.
You can make your own pastry as it’s a very simple recipe to follow but I prefer the ease of buying in and saving time for a dish that is quite rustic.
Leave the pastry, still wrapped, at room temperature for 20 minutes before use
Preheat the oven to 200°C and pop a baking sheet inside to heat.
Carefully roll out the pastry over a 20cm flan tin and gently press the pastry onto the base and sides of the tin.
Don't trim the overhanging pastry yet. Let it bake first as the pastry will shrink. Use a piece of baking parchment to line the pastry base roughly and cover it with baking beans.
Pop the pastry on the baking sheet and bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.
Put the eggs into a jug with the milk and cream and give a quick whisk and then add the ham and the onions.
After blind baking, pull the pastry out the oven and let cool for a few minutes
Trim the overhanging pastry carefullySprinkle half the cheese over the base of the pastry case, pour the egg, ham and onion mix into the case and scatter the remaining cheese on top
Bake again for 30 minutes or until golden and just firm to the touch.