Ham green onion quiche is one of the things that’s always in my fridge from Spring until Autumn. Quiche just seems to be a staple food. It’s easy to cook and is great as part of a main meal, or just on it’s own for a quick snack. It’s a brilliant go-to food and if you don’t have time to make your own pastry – just use frozen or a packet mix.
I have just discovered the joys of making my own pastry and this one is super flaky and very delicious. The secret is to use more lard than butter. After weeks of perfecting, I discovered that the key is 75% lard to 25% butter and spending as much time as you can crumbing the fat with the flour. I’ve been spending a lot of time practicing pastry and it has finally paid off. It’s worth investing the extra time and effort if you can. There’s nothing quite so satisfying as a perfect pastry base!
This recipe is great for picnic lunches, al fresco dining in the garden or straight from the fridge before the kids scoff the lot! It’s easy to eat, it’s very moreish and one slice just isn’t enough for anyone who takes a bite. It can also be adapted with ease for vegetarians. Just substitute the ham for a meat free ham. If you’re not a fan of meat free meats, you can use another vegetable (rocket and asparagus both work well) or you can add an extra type of cheese. Double Gloucester or a mature Cheddar cheese both work brilliantly.
- 75g lard
- 25g salted butter
- 220g plain flour
- a pinch of salt & freshly ground black pepper
- 3 tablespoons warm water
- 4 free range eggs
- 1/2 pint of whole milk
- 100g red Leicester cheese (grated)
- 5 spring onions (thinly sliced)
- 5 slices of ham (cut into thin strips)
- dice the lard & butter into small chunks and place into a large bowl
- rub the lard & butter into the flour using the tips of your fingers until the mixture resembles large breadcrumbs
- add the salt and pepper
- mix well
- add the water and use a butter knife to bring the mixture together until it starts to form a dough
- once the dough has started to form, bring it together with your hands
- form the dough into a ball and wrap in cling film
- leave the dough to chill in the fridge for at least an hour
- turn the dough out onto a lightly floured surface and roll out to fit a 28cm flan or pie dish
- carefully lift the pastry into the dish and press to fit snugly so the pastry comes up the sides of the dish
- cover with greaseproof paper and baking beads and blind bake at 150 for 20 minutes until the pastry is almost cooked
- remove the greaseproof paper and baking beads and leave to cool slightly
- in a large bowl, whisk the eggs and milk
- add the cheese, ham and spring onion and mix well
- pour the filling into the pastry case
- bake for about an hour at 150-170 until the filling is set
- enjoy warm from the oven with sides as part of a main meal or cold, on it's own for a delicious snack
Are you a quiche lover? What are your favourite fillings?
Let me know in the comments below and I just might bake one!
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