I had made one a while back ago and was intriqued by the simplicity this savoury pie, simple to make once you get your hands on some shortcrust pastry. J loved it so that was encouraging me to make another one too.
The only difference this time around was the ingredients that went into the quiche. Since this is such a forgiving dish, I used whatever I had handy, that I thought would go well together. What ended up into the pie was (listed in order of addition into the pie) mozzarella cheese, shredded iceberg lettuce, picnic ham, sliced tomato and a bit more mozzarella cheese.
Mozzarella & Ham Quiche
- enough shortcrust pastry for a 10" tart pan
- 1 block of mozzarella cheese (200 grams) , shredded
- 1 tbsp all-purpose flour
- 3 medium eggs
- 1 cup whole milk or light (25%) cream
- 2 tbsp all-purpose flour
- 1 cup of shredded lettuce
- 1 large and plum tomato, thinly sliced
- pinch of salt & pepper
- 3/4 cups chopped ham
Preheat oven to 350F or 180C.
Roll out pastry and line your tart pan. Leave in refrigerator while preparing the rest of the ingredients.
Lightly beat the 3 eggs then add in pinch of salt and pepper. Whisk in the milk and 2 tablespoons of flour.
Coat the shredded cheese with 1 tbsp of flour. Retrieve pie crust from fridge and start piling the cheese at the bottom. Leave a handful of cheese for the topping. Then spread the lettuce all around followed by the ham. Finally, spread the sliced tomato evenly and finish off by pouring in the egg/milk mixture. Sprinkle the remaining cheese all over the top and pop it into the oven for 45-50 minutes, until the top is lightly browned. Allow quiche to cool for about 30 minutes before slicing into wedges. Best served then, while it's still warm.