Cheese, Parma Ham and Tomato Quiche
Nothing beats a cheesy ham and tomato quiche at a fabulous picnic – perfect for a hot summers day.
SERVES 8 PREP 30 MINUTES PLUS CHILLING TIME, COOK 50-55 MINUTES
For the pastry
285g plain flour
145g unsalted butter, chilled and cut into cubes
For the filling
200g cherry tomatoes
Ownsworth’s Rapeseed Oil, to drizzle
4 large Love Local eggs
200ml double cream
100ml whole milk
100g Lincolnshire Poacher cheese (50g grated, 50g cubed)
5-6 slices Parma ham or ham of your choice
Fresh basil leaves (optional)
- Sift the flour and a pinch of salt into a food processor and mix. Add the butter cubes and whizz until the mixture looks like fine breadcrumbs. Add 50ml cold water as the processor is running and mix until the dough comes together. Either roll out the pastry straightaway, or chill to use later.
- Lightly flour a work surface and roll out the pastry so it is 5cm larger than a 25cm fluted tart tin. Roll the pastry back onto the rolling pin and unroll over the tart tin. Press the pastry into the bottom and sides of the tin. Tear of a bit of the overhanging pastry, dip into flour and use this to press the pastry into the tin’s corners. Trim the pastry and chill for at least 20 minutes.
- Heat the oven to 200°C/fan 180°C/Gas 6. Put the pastry-lined tart tin on a baking tray and prick the base with a fork. Line with baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the paper and beans and bake for a further 5 minutes or until golden. Meanwhile, put the cherry tomatoes on a baking tray and drizzle with a little oil, season and roast in the oven for 20 minutes.
- Beat together the eggs, cream and milk, then season. Once the tart base is done, arrange the tomatoes on it and scatter the grated cheese. Pour over the cream mixture, then drape on the ham and dot over the cheese cubes. Return to the oven for 25-30 minutes or until the filling is set. Leave to cool slightly before servicing and top with basil leaves, if using.