Transform your Christmas Day leftovers into this delicious picnic staple.
Stuck with more ham that you know what to do with? The solution is easier than you think. First, pull the bulk of it into bits and freeze, pulling them out over the coming months for a taste of Christmas 2022. Then the remainder you can turn into this ham and onion quiche. Rustle it up along with a salad or two and something sweet, pack it all into a picnic hamper, and head off to the beach or river to enjoy in the summer sunshine.
HAM & ONION QUICHE
Serves 8
Short Crust Pastry
- 125g wholemeal flour
- 175g white flour
- ½ teaspoon salt
- 125g butter, cubed
- 1 egg
- 2-3 tablespoons cold water
Filling
- 2 tablespoons olive oil
- 2 onions, quartered, finely sliced
- 200g ham, thinly sliced
- 5 eggs
- 1 cup cream
- 75g tasty cheese, grated
Pre-heat the oven to 180°C. Put the flours, salt and butter into a food processor and process until it resembles fine breadcrumbs. Add the egg and 2 tablespoons of the water and process again. You know the pastry is ready when you grab a pinch of it and it holds together when you press it between your fingertips. If not add extra water, a little at a time. Once ready tip out onto a clean bench and form into a disc. Put into an airtight bag and refrigerate.
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat. Put the onion in the pan and fry for 15-20 minutes until starting to catch and brown on the bottom of the pan and caramelise. Remove from the heat and set aside to cool. Put the eggs into a small bowl and whisk with a fork. Add the cream, season with sea salt and freshly ground black pepper and mix again.
Grease a 300mm wide fluted tart dish with butter. Roll the pastry out to about 5mm thick and use this to line the dish. Prick with a fork on the bottom and blind bake for 12-15 minutes or until golden. Remove from the oven and arrange the ham on the pastry before pouring in the egg mixture. Sprinkle over the cheese then put in the oven and cook for 25 minutes or until golden brown and just cooked through. Serve with a crunchy green salad.