One of the first ideas to come to mind for the 'ham' Recipe Challenge, was quiche. Well obviously! But how to find an interesting flavour combination? Good ham has a slightly salty but sweet flavour so it pairs well with sour tastes. Black olives are ripened green olives and are a little sweeter, so I reckoned they might work well in this quiche. I used Greek style black olives - I love their inky purple colour contrasting with the pink ham.
Photographed today in natural light
Ingredients:
Shortcrust pastry (I make my own but of course you could use ready-rolled or even a pre-cooked tart shell).
3 eggs
150ml milk and/or cream (any cream is OK)
Grated Cheddar cheese
10 - 12 pitted black olives
Chopped ham
Chopped curly parsley.
Method:
Photographed today in natural light
Photographed today in natural light
Ingredients:
Shortcrust pastry (I make my own but of course you could use ready-rolled or even a pre-cooked tart shell).
3 eggs
150ml milk and/or cream (any cream is OK)
Grated Cheddar cheese
10 - 12 pitted black olives
Chopped ham
Chopped curly parsley.
Method:
- Heat the oven to 180 c
- Line a greased 23cm flan tin with the pastry and bake blind (http://www.bbcgoodfood.com/videos/techniques/how-blind-bake-pastry).
- Beat the eggs together with the milk or cream.
- Cover the base of the quiche with a thick layer of grated cheese.
- Sprinkle chopped chunks of ham over the cheese. Be generous - I'll leave the amount to your discretion.
- Sprinkle a good amount of chopped parsley over the ham.
- Pour over the eggs, milk or cream mixture. You may not need all the mixture.
- Dot the olives around to make sure each slice of quiche will get some.
- Lower the oven heat to 170 c and bake for 30 to 40 minutes.
Photographed today in natural light
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