HAM AND CHEESE QUICHE ( HOMEMADE SHORTCRUST PASTRY )

Quiche, my family loves it, be it Lorraine, spinach and ricotta or this ham and cheese. They can have at any time of the day. They are perfect for brunches, to feed the crowd or easy night meal with a salad.

Makes 8'' pan (serves 4-6)

Time: 35-40 minutes

For the short crust pie dough

1 cup + 1 tbs plain flour

1/2 cup cold butter cut into pieces

A pinch of salt

2-3 tbs cold water

For the ham and cheese filling

2 eggs 

1 garlic minced

2 tbs chopped onion, lightly sauteed in 1 tsp oil

1/4 cup parmesan

1/2 cup grated cheddar 

1/2 cup diced ham

1/4 tsp dry parsley or 1 tsp fresh chopped parsley

Salt and pepper

1 tbs plain flour

1/8 cup milk

Method

First prepare the dough for the quiche by adding the flour, salt and butter to the food processor. On the pulse mode, bring the flour and butter together in crumb texture form.

Add 1tbs at a time while processing the dough to bring the dough together.

Knead the dough with a light hand, and roll about 9-5 inches in diameter. ( Normally the dough is kept in the refrigerator for 15-20 minutes, but if baking right away then skip this step). Then arrange the rolled dough in the 8'' pan and poke with the fork. Refrigerate for 5-7 minutes. 

Bake the blind in the preheated oven 200'C with baking beans/rice arranged on a greaseproof paper. 

By the time the blind is been baked, prepare the filling by mixing all the ingredients. remove the blind, Pour in the filling, sprinkle some pepper and a thyme sprig. Bake the quiche at 180'c for 20 minutes till the filling is set ad golden in colour. 

Remove the quiche from the oven and let it cool slightly before you slice it and serve. 

You can also freeze the baked blinds or the baked quiches and warmed in the preheated oven at 160'C.