The night before, I could not sleep as well as I wished. Perhaps it was the chain of unpleasant events that happened but in any case, I woke up at 5am and could not fall back to sleep. I know J loves quiche and since I admit the unpleasantness was brought upon by me, I thouht it wuld be nice to make one quiche ('kiss') to make up.
I have not tried my hands on making one before but a few nights ago, I had prepared pie crust dough in preparation when the mood to bake a tart or pie strikes. So essentially, I just had to prepare the filling. I got a basic recipe off allrecipes.com and adapted it to what I have handy and convenient in the kitchen.
It turned out beautifully. And it was good, from all the feedback I gathered. The little bit of broccoli added a twist to the taste and red bell peppers just adds a nice bit of color. (Personally, I do not eat meat so I have to rely on my trusty tasters - my family).
But more importantly, J loved it and we made up.
SE's Ham and Cheese Quiche
- pastry dough for 9" single-crust pie
- 3 eggs - 200 ml cooking cream (33% fat)
- 40 ml milk - pinch of salt
- 2 tablespoons all purpose flour
- 1/2 cup broccoli, chopped finely
- 2 tablespoons red bell peppers, finely diced
- 200 gm ham, cubed
- 1/2 cup mozzarella cheese, shredded*
- 1/2 cup mozzarella cheese, sliced thinly*
Roll out pastry dough and line into 9" tart shell (I used one with a removable bottom). Leave pastry in the fridge while preparing other ingredients.
Preheat oven to 180C.
In a large bowl, crack 3 eggs and beat to break yolks. Add in cream and milk (if your cream comes in a different volume, just make sure volume of cream and milk add up to a cup or about 240ml) and a pinch of salt. Whisk to mix well.
Sift the flour into the bowl and whisk one more time to incorporate the flour.
Take out the tart pan from the fridge and line the pastry with slices of mozzarella cheese.
Top with an even layer of chopped broccoli and sprinkle red bell peppers all around.
Pour the egg and cream mixture into the tart. Speckle the ham evenly throughout the tart. Finally, top with shredded cheese.
Bake in preheated oven for about 45 to 50 minutes. If it gets too dark on the top, cover with foil and continue baking until the tart shell comes away from the sides of the pan and the aroma is beckoning.
* Original recipe calls for shredded cheddar and sliced swiss cheese. I suspect this recipe is very forgiving and one can probably use a variety of different cheeses according to likes/dislikes.