Quiche Lorraine with Slow Cooked Pulled Gammon
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Quiche Lorraine with Slow Cooked Pulled Gammon
Description
This quiche uses pre-rolled puff pastry pressed into a lasagne pan to form a sturdy and buttery base. The filling layers mature cheddar cheese and pulled gammon, ensuring meaty and cheesy richness. A custard mixture combining eggs, milk, grated onion, nutmeg, and seasoning is poured over these fillings, setting into a creamy texture upon baking.
Baking at a moderate temperature for about 38 to 40 minutes results in a golden pastry crust and cooked-through filling. Folding the pastry edges over the custard helps contain the filling and create a defined quiche shape. The grated onion adds subtle sweetness and texture, complemented by a hint of warm nutmeg seasoning.
This dish works well for brunch, lunch, or a light dinner and pairs nicely with fresh salads or steamed vegetables. It also lends itself well to make-ahead preparation, suitable for reheating or serving at room temperature.
Ingredients
- 1 puff pastry 375 g, pre-rolled
- 110 g cheddar cheese grated, mature
- 120 g gammon unsmoked, slow cooked, pulled
- 4 egg large
- 100 milk or single cream
- 1 onion I use my blender’s herb chopper, heaped tbsp, grated
- nutmeg a good grating
- salt
- black pepper
Instructions
- Pre-heat the oven to 180⁰C.
- Grease a lasagne tin 20cm x 24cm.
- Unroll the pastry sheet and give it a little roll with a rolling pin to slightly stretch the width to fit the tin.
- Lay the sheet over the tin and press into the corners gently.
- Trim off excess pastry. (Use for cheese straws etc)
- Sprinkle ¾ of the cheese over the base and then scatter over the pulled gammon.
- Sprinkle on the rest of the cheese.
- Put the eggs, milk, onion, nutmeg, salt and pepper in a bowl and whisk together.
- Pour the mixture over the cheese and ham.
- Fold the pastry sides down over the egg to encase it.
- Bake on the bottom shelf for 38 – 40 minutes until golden and pastry is thoroughly cooked.
User Reviews
Overall Rating
5
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