My first attempt at quiche was a total failure! I made a salmon quiche and it was so fishy, I threw nearly half of it away! In addition, I made my own shortcrust and Alan complained it was too hard so all in all it was worth 1 out of 5 points – because it didn’t burn! Well, I learnt my lesson and decided never to make a seafood based quiche, and also to use puff pastry for a less “crunchy” crust.
Krystal tried the salmon and spring onion quiche near Priceline and absolutely loved it. She asked me to teach her to make a quiche during the weekend and this here is our product. I advised her not to use salmon as I was afraid it would turn out the way mine did. So we substituted it with minced ham. The aroma filled up the house as it was baking, it felt like you could taste the quiche just by breathing in the smell! Mmmm…
- 3 eggs
- 300ml cream
- 1/2 cup milk
- 2 sheets of puff pastry
- 200g diced ham
- Spring onions
- Mozzarella cheese
- Thaw puff pastry sheets till pliable. Preheat oven to 200C. Lightly grease a pie/tart/quiche tin.
- Whisk cream, milk and eggs with salt and pepper in a large bowl. Mix in the ham, spring onions and a handful of cheese.
- Roll out puff pastry and mould into tin. Press edges lightly to the side and trim off the extra edges.
- Pour mixture into tin and bake in oven.
- When top of the quiche has settled and is not too runny, sprinkle cheese on top and bake till set.
- Remove from the oven and allow it to stand and cool.