Quiche with Cream Cheese Pastry
This quiche has a tender cream cheese pastry and a rich ham and cheese filling. The pastry is made in a food processor and pressed into the pie plate (no rolling out required). Other ingredients, such as sliced mushrooms, corn kernels or tomato slices could be added to the filling. We serve this quiche hot or warm, with a salad.
We use a 250ml measuring cup for all of our recipes.
125g cream cheese
125g butter, chopped (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
190g (1 1/4 cups) plain flour
160g shaved leg ham, finely chopped
150g (1 1/2 cups, firmly packed) grated tasty cheddar cheese
5 large eggs (we use eggs with a minimum weight of 59g)
62ml (1/4 cup) cream
1/2 medium onion, finely chopped
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Place cream cheese and butter in a food processor and beat on low speed until mixture is smooth and creamy.
Scrape down sides of processor. Add flour and process just until mixture starts to clump together.
Grease a 24cm diameter pie plate and line the base with a circle of baking paper. Using your fingers, press the pastry over the base and sides of the pie plate.
Refrigerate while preparing filling.
Adjust the oven rack to the lowest shelf position. Preheat oven to 190 degrees Celsius (not fan forced). © exclusivelyfood.com.au
Using a fork or whisk, beat eggs, cream, nutmeg, salt and pepper together in a medium bowl until combined.
Sprinkle about half the grated cheese over the base of the pastry case.
Sprinkle with half the chopped onion and cover with the chopped ham.
Sprinkle with the remaining onion and cheese. Pour over the egg mixture.
Place quiche on the lowest shelf in the oven (being close to the bottom element will help brown the pastry base) and cook for about 50 minutes, or until the filling is golden and set. Set aside for five minutes to firm up before slicing. Store any leftover quiche in the refrigerator. Suitable to reheat. © www.exclusivelyfood.com.au