I got a lunch request for tomorrow, but also saw this as a nifty opportunity to use up ingredients in the fridge again. I had some Gruyere left in the fridge from December’s tart making flurry, as well as a pot of double cream that had been intended for use in a white chocolate ganache for the chocolate cake of the previous post.
Anyways, a quick trip to Tesco for some ready made shortcrust pastry (I really wasn’t in the mood for making my own this time) and I was ready to go. The shop shortcrust pastry was quite sticky and a bit less malleable when it came to lining my tart tins, but there was plenty to go round, and I managed to line two mini tartlet tins as well – splendid for nibbles today!
As it happened, in a stroke of luck, my filling also filled the large tart case and the two little ones exactly, as well, and I popped all 3 into the oven and enjoyed the two little ones for lunch today. Diiivine.
I haven’t got a photo of this finished quiche, but popped up a picture of another one for posterity.
Ham, Leek and Gruyere quiche
Makes 1 big tart
- 300g shortcrust pastry
- 1 onion, finely sliced
- 1/2 leek, finely sliced
- 5 thick-cut slices of ham, diced
- 1 tbsp cornflour
- 225ml double cream
- 2 eggs
- 50g Gruyere cheese, coarsely grated
Line the tart tin with pastry, stab the base thoroughly with a fork, chill, then bake in the oven at 200˚C for 10-12 minutes. If it puffs up, stab the base with a fork again to get rid of the trapped air that’s making it rise. Sprinkle the base with 1/3 grated cheese. Set aside. Turn the oven down to 180˚C.
Gently sautee the onion in a saucepan until soft and golden, then mix in the leeks, ham and cornflour, and stir well. The add the cream, and take the pan off the heat. Beat in the eggs, and pour the mixture into the pastry case. Sprinkle the top with cheese. Bake for around 30 minutes until the top is golden and the middle set. Eat warm or cold.