Now I know for sure what you and I could cook from your ever-strange sets in the refrigerator 7 years ago. And yes, we would have coped, even with the “high” level of our culinary abilities at that time 🙂 I know that you always have cheese in your refrigerator, and in a wide variety of versions. The main thing is to find a good ham, its smoky flavour is the highlight of this pie. And try the quiche with any green salad, I think it’s the perfect combination.
Now I know for sure what you and I could cook from your ever-strange sets in the refrigerator 7 years ago. And yes, we would have coped, even with the “high” level of our culinary abilities at that time 🙂 I know that you always have cheese in your refrigerator, and in a wide variety of versions. The main thing is to find a good ham, its smoky flavour is the highlight of this pie. And try the quiche with any - Prep time: 30 minutes + 30 minutes’ chilling
- Cook time: 20 minutes
- Serves: 8
- Difficulty: easy
- Course: pastry
- Cookware: baking dish, ceramic baking beans
- Cuisine: French
Ingredients
For the dough:
- 250 g flour
- 150 g butter
- 1 egg
- salt
For the filling:
- 1 large onion
- 150 g smoked meat or ham
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 2 eggs
- 200 ml single cream
- nutmeg
- butter for frying
Cooking method
Step 1
Heat the oven to 180˚С. Cut the cold butter into cubes and leave for about 5 minutes. Put the flour into a large bowl, add butter and quickly rub together with your hands until the mixture resembles breadcrumbs. Add an egg and a pinch of salt and knead the dough. Wrap the dough in cling film and refrigerate for 30 minutes (it can be frozen for long-term storage). Roll out the dough and line a baking dish. Prick the dough with a fork or knife. Bake for 10 minutes.
Step 2
Slice the onion. Cut the ham into thin strips. Lightly fry the onions and ham in a frying pan. Coarsely crate cheese. Whisk the eggs. Add cream, cheese, and a pinch of nutmeg to them.
Step 3
Scatter the onion and ham over the pastry case, then pour over the egg mixture. Bake for a further 20 minutes until golden brown.
My tips and tricks:
If you want, you can further enhance the effect of the crumbly pastry. To do this, after you bake it for the first time brush the pastry case with egg white, then put it back in the oven for 5 minutes, and only then pour the filling.
- For the dough:
- 250 g flour
- 150 g butter
- 1 egg
- salt
- For the filling:
- 1 large onion
- 150 g smoked meat or ham
- 100 g hard cheese, e.g. gruyère, comté or parmesan
- 2 eggs
- 200 ml single cream
- nutmeg
- butter for frying
- Heat the oven to 180˚С. Cut the cold butter into cubes and leave for about 5 minutes. Put the flour into a large bowl, add butter and quickly rub together with your hands until the mixture resembles breadcrumbs. Add an egg and a pinch of salt and knead the dough. Wrap the dough in cling film and refrigerate for 30 minutes (it can be frozen for long-term storage). Roll out the dough and line a baking dish. Prick the dough with a fork or knife. Bake for 10 minutes.
- Slice the onion. Cut the ham into thin strips. Lightly fry the onions and ham in a frying pan. Coarsely crate cheese. Whisk the eggs. Add cream, cheese, and a pinch of nutmeg to them.
- Scatter the onion and ham over the pastry case, then pour over the egg mixture. Bake for a further 20 minutes until golden brown.