Creamy, custardy eggs with a hint of sacchariferous ham, baked in a flaky, all-butter pie crust. A little effort here most definitely goes a long way. Bake this for a Sunday breakfast and serve it with a simple peppery rocket salad drizzled with a balsamic glaze.
- 1 cup and 6 level tablespoons of Home Baking Flour plus a little extra for dusting your kneading space
- 1 ½ tablespoons Sugar
- ½ tsp Salt
- 113g unsalted cold Butter, cubed
- ¼ cup of ice cold water
- Add the flour, sugar and salt to a stand mixer with the whisk attachment and beat on low so that all the ingredients are blended well.
- Add in the cold butter a few cubes at a time and continue beating the ingredients together until the flour and butter mixture resembles small peas.
- With the mixer still running add in the cold water slowly until the dough forms and is combined.
- Transfer the dough to a lightly floured countertop and knead a few times till it combined.
- Flatten the dough into a disc shape and wrap in Fay ClingFilm tightly. Refrigerate for 2-3 hours.
- When the time has elapsed, roll the dough out so it is about an inch larger than your pie dish. Transfer the dough to the dish and gently nudge it in to take the shape of the dish and crimp the sides. Trim off any excess dough hanging over the top with a sharp knife.
- Preheat your oven to 215°C
- Lightly butter or spray a piece of parchment paper big enough to fit over the base of the pie dough. Place this paper greased side down onto the dough and cover with baking beans or raw, dry kidney beans.
- Bake for 15 minutes or until the side of the crust has started to brown.
- Remove from the oven and remove the parchment paper and beans. Reduce the oven temperature to 190°C and continue to bake the crust for a further 10 minutes or until it is dry and lightly browned.
- Remove from oven and allow to cool.
- 5 Eggs
- 1 cup Heavy Cream
- Salt and Pepper to taste
- 150g Honey Glazed Ham, cubed
- Preheat oven to 180°C.
- Prepare your egg mixture by adding your eggs, cream, salt and pepper to a bowl and whisking with an electric whisk till the mixture is light and frothy (approximately 2 minutes).
- Spread the diced ham onto the bottom of the cooled pie crust and pour the egg mixture on top.
- Bake for 45-50 minutes till the quiche is just slightly wobbly in the centre.
- Allow the quiche to cool down to room temperature and serve.