An easy, oh-so-good quiche that will amaze your friends. Cooked with Saint Agur to add some originality to your dish.

Prep Time 10 Minutes
Cook Time 20-30 Minutes
Serves 6-8
Method
  1. Roll out the pastry onto a floured board. Use pastry to line a 12-hole bun tin. Bake blind first by lining each pastry case with greaseproof paper and a little uncooked rice or unused pastry dough. Cook for 5-8 minutes at 200ºC/400ºF/Gas mark 6.

  2. Remove the greaseproof paper and rice. Divide the onion, ham and cheese between the pastry bases.

  3. Mix the egg and cream together and pour a little into each quiche. Return to the oven and cook at 190ºC/375ºF/Gas mark 5 for 15-20 minutes. Best served warm.

INGREDIENTS

200g shortcrust pastry

Flour to rollout

4 small red onions, peeled and cut into very thin slices

2 slices of Parma or Serrano ham, each cut into 6 pieces

75g Saint Agur Blue Cheese Wedge, crumbled

2 eggs, beaten

75ml single cream

PRODUCT

View Method

Recipe Method

  1. Roll out the pastry onto a floured board. Use pastry to line a 12-hole bun tin. Bake blind first by lining each pastry case with greaseproof paper and a little uncooked rice or unused pastry dough. Cook for 5-8 minutes at 200ºC/400ºF/Gas mark 6.

  2. Remove the greaseproof paper and rice. Divide the onion, ham and cheese between the pastry bases.

  3. Mix the egg and cream together and pour a little into each quiche. Return to the oven and cook at 190ºC/375ºF/Gas mark 5 for 15-20 minutes. Best served warm.

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