PEA & HAM QUICHE

Updated at: Thu, 17 Aug 2023 13:55:11 GMT

Step 1

Grease the quiche tin or dish with butter.

Step 2

On a floured work surface, roll out the pastry to the thickness of a pound coin.

Step 3

Cut out a circle big enough to fill the quiche tin/dish and hang over the sides, about 30-32cm in diameter.

Step 4

Press it into the base of the tin and up the sides, but don't trim off the edges yet.

Step 5

Chill in the fridge for 20 minutes to firm up.

Step 6

Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5

Step 7

Prick the chilled pastry base all over with a fork, place a circle of parchment paper on top of the base, fill the case with an even layer of baking beans and place in the oven to bake for 20 minutes.

Step 8

Take it out of the oven, remove the beans and paper and return to the oven for another 5 minutes.

Step 9

Remove from the oven and reduce the oven temperature to 170°C/150°C fan/gas mark 3

Step 10

Gently brush the base and sides of the pastry with the egg wash and return to the oven for a further 3 minutes.

Step 11

While the pastry is baking, make the filling.

Step 12

Melt the butter in a frying pan on a gentle heat and cook the onion for about 3 minutes until softened but not brown.

Step 13

Remove from the heat and allow to cool.

Step 14

Bring the chicken stock to the boil in a pan, add the peas and cook for 1-2 minutes until softened, then drain and cool.

Step 15

In a bowl, mix the softened onions, drained peas, ham and mint, ready to fill the quiche.

Step 16

In another bowl, whisk the three eggs with the cream and season well with salt and pepper.

Step 17

Once the pastry case has been blind-baked, fill with the pea/ ham mixture and pour over the cream/egg mixture.

Step 18

Bake in the oven for 35-40 minutes until the filling has set.

Step 19

Remove from the oven and allow to cool slightly, then neatly trim the edges of the pastry and remove the quiche from the tin.

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