Christmas Quiche

Sat, Dec 20, 2014, 01:00

   
  • Serves: 8
  • Cooking Time: 60 mins
  • Course: Main Course
  • Cuisine: French

Ingredients

  • Serves 8Pastry200g plain flour
  • 100g butter
  • 1 egg
  • Filling1 tbsp olive oil
  • 2 leeks, topped and tailed, washed and thinly sliced
  • 2 onions, very thinly sliced
  • 1 pear or apple, peeled and diced
  • 130g cooked ham
  • 375ml cream
  • 225g cream cheese
  • 4 egg yolks
  • 150g leftover cheese (whatever you’ve got)
  • flatleaf parsley, to garnish

Method

Preheat oven to 180C.

To make the pasty, place the flour and butter in a food processor and blitz till it’s like breadcrumbs before adding the egg and blitzing for few seconds until it forms dough. Wrap in clingfilm and chill for at least an hour. Then roll out onto your tart case (26-28cm approx will do) and bake it blind until just done. Meanwhile, in a large saucepan, sweat the leeks and onions in the olive oil until they’re soft. Decant into a large bowl and add the apple/pear, cheeses, cream, ham and egg yolks.

Mix well together, and season. Pour the mixture into the cooked pastry case and bake until golden and bubbling – about 30 minutes. To serve, sprinkle the chopped parsley on top.