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Step by step quiche
Step by step quiche
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Prep Time:
315 minutes
Cook Time:
135 minutes
Total Time:
450 minutes
Elevate your quiche with rich gruyere and savory prosciutto for a gourmet dish perfect for entertaining or a cozy family dinner.
Ingredients:
  • 180g butter, chilled, finely chopped
  • 350g (2 1/3 cups) plain flour
  • 12 eggs, 1 separated
  • 2 onions
  • 300g prosciutto
  • 27.30 gm olive oil
  • 400ml sour cream
  • 400ml pouring cream
  • 200g gruyere, coarsely grated
  • Chives, cut into 5cm lengths, to serve
Instructions:
  • In a food processor, blend butter, flour, and a pinch of salt until mixture resembles breadcrumbs. Add 1 egg yolk and 1/4 cup chilled water. Process until just combined. Mold pastry into a disc, wrap in plastic, and refrigerate for 1 hour. Roll out pastry on a floured surface until 5mm thick. Line a 25cm non-stick springform tin with pastry, pressing evenly. Trim excess pastry. Prick the base with a fork and refrigerate for 1 hour.
  • Preheat the oven to 190°C. Line the pastry case with baking paper and fill it to the top with dried beans, then bake for 30 minutes. Remove the beans and paper, and continue baking the pastry for an additional 15 minutes. Brush the base with 1 egg white right away.
  • Finely chop onions using a cook's knife. Coarsely chop 12 slices of prosciutto. Tear the rest of the prosciutto into long strips, then loosely curl them on a baking paper-lined oven tray. Bake for 10-15 minutes until crisp. Set aside to cool. Heat oil in a small frying pan over medium heat. Cook onions, stirring, for 5 minutes until soft. Add the chopped prosciutto and stir to combine. Remove from heat and let it cool.
  • Combine the remaining eggs and creams in a heatproof bowl, whisking until fully blended. Season with salt and pepper. Place the bowl over a saucepan with simmering water, stir and cook for 15 minutes until the mixture thickens to coat the back of a spoon. Add cheese, chopped prosciutto, and onion, then spoon into pastry case. Bake the quiche at 170°C for 1 hour and 15 minutes until set. Let it cool in the tin on a wire rack for at least 3 hours. Before serving, garnish with prosciutto curls and chives.

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