Quick note: please excuse the photography on this post, I was just making notes really, but the recipe is so good and so simple I had to share it!
On that note . . .
I’ve never really liked quiche, I think the reason is that I’ve only ever had rubbish quiche. I think that’s a fair bet, cold quiche always reminds me of crap buffets, you know, all cold and tasteless, rubbery egg, sad pastry, a suicidal looking pie basically! Yeah that’s my experience of quiche . . .
Well not so long ago I popped into a coffee shop in White Chapel (I always go in if I’m in the area and I have a minute. The coffee is genuinely good.) I hadn’t had anything to eat yet and it was already 2pm so I thought I’d take 5 minutes and refuel, and for who knows what insane reason I picked their quiche to try.
The thing is, all of the food there looks spectacularly well turned out, (as do the staff, always so pleased to see you! That in itself perks up your day as much as the coffee!) so it was very difficult to choose. I guess on some level I thought, well if they can get a quiche to taste good . . . and it looked kinda nice.
When it came, accompanied by a smile, I gave it a once over and tucked in. Big chunks of juicy ham, in no way over cooked egg, nice pastry, not undercooked. It put me in such good mood for the rest of the day. Anyway if your in the area Aldgate East / White Chapel check out Exmouth Coffee Company (83 White Chapel High St)
The quiche I had that day was in the back of my mind when I was making this: it delivers on flavour but it’s no where near as pretty. Nowhere near. But every bit as juicy, tasty & comforting!!
Here goes . . .
ingredients (serves 4)
for the quiche
350g flakey pastry (or short pastry if you prefer)
2 tbsp garlic onion reduction (recipe here / or caramelised onion)
1 yellow pepper (pips, removed, coarse dice)
1 large onion (coarse dice)
100g soft cheese
4 eggs (beaten)
200-300g good quality ham
200g mature cheddar (grated)
apparatus / equipment
16x22cm pie tin / pyrex dish
method
Pre-heat your oven.
Dust the pie dish with flour, then line it with pastry, cover that with baking paper and line that with ceramics or coins.
Blind bake for 15mins @ 200C
While it’s baking sweat off the yellow pepper and onion.
Add a little garlic at this point if you’re not using the garlic onion reduction.
The veg should finish soft but not coloured - no tough bits!
When the pastry comes out, remove the paper and ceramics and return to the over of another 5 mins to dry out the bottom a little more.
On it’s second return from the oven brush the bottom with garlic onion reduction.
Mix the pepper, onion and soft cheese and pour them into the pie case.
Next add the chucks of ham and pour in the beaten egg leaving at least half a cm to the top of the pastry.
The egg mix will rise a little during cooking so it needs a little space!
Top with cheddar cheese and grated black pepper and return it to the oven at 180C for 20min or until golden brown.
Take it out and let it cool for 15mins before serving.
Juicy, tasty, lovely!
to serve
Serve with a little of your favourite salad. Or not!! ; )
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