In a fast-paced modern life, the average person does not have the time to invest in a well-made, home-cooked meal. Pre-made dinners or ordering out for pizza is the norm. But this recipe is perfect for the student with little cash, the worker on-the-go, or a small family.
While being tasty and easy to cook, this simple quiche is quick to prepare and will last at least three to four days. It is also an excellent serving suggestion for breakfast, lunch or dinner.
Notes
- The below mixture can be pre-made and stored in a container until needed, breaking the preparation up into two stages. This may effect the quality and taste of your meal, so It is preferred that this recipe is followed from beginning to end, all in one session.
- When cutting off the pastry, be sure to keep some aside just in case gaps or tears in the pastry result, as they inevitably do.
Ingredients
- A pie plate or baking tin, large
- 2 sheet of shortcrust pastry
- 3 large eggs
- 200 grams of leg ham
- 1 brown onion, finely chopped
- 50 grams of cheddar cheese, grated
- ½ tin of corn, salt-less
- 2 tblspoons of flour
- ½ cup of fresh cream
- ½ cup of full-cream milk
- A tblspoon of butter or olive oil
- Salt and pepper for taste
How to cook
- Pre-heat oven to 200°c (or 400°f).
- Butter (or oil) around the bottom and sides of the plate or baking tin.
- Then mould the pastry onto the dish, cutting off the excess.
- Chop the ham and onions, and add to dish.
- Beat the eggs, then add the cream, milk and flour. Continue beating until no floury lumps and the resulting mixture has a runny texture.
- Add a pinch of salt and pepper, and continue beating.
- Add the above mixture to the dish. Be sure to spread it around evenly, with a butter knife or spatula so the level at the dish's top is nice and even.
- Add the grated cheddar on top.
- Cook for 10 minutes at the pre-heated temperature. Afterwards, reduce to 180°c (or 350°f) and cook for 20 minutes, or until golden-brown on top.
Afterthoughts
Leave the quiche to cool for about 10-15 minutes after taking out of the oven. It needs time to settle, otherwise a potentially good quiche will quickly fall apart and turn into a corn, ham and onion mush. Quiche is best served cold or around room temperature, so be sure to refrigerate afterwards. On the plate, it can be accompanied by a light salad or steamed vegetables and a fruity, white wine.
Variations
Substitutes can be made for the ham, onions and corn. Tasty variations are mushrooms, zucchini and onions, or peas, corn, spinach and onion. Its best not to use any more than 3 to 4 main ingredients at a time, otherwise it can confuse the taste of the dish.
Part 2 - A Simple Lentil Stew Recipe
Part 3 - A Simple Potato Salad Recipe
Part 4 - A Simple Chicken Risotto Recipe
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