This quiche is a firm favourite amoung many of my work colleagues and has gone down a storm at many lunches and is always in demand, so I usually have to make quite a big one (or two!) I think its the combination of the sweet and sticky caramelised onions, with the meaty ham and strong, savoury Jarlsberg cheese that makes it so tasty! Give it a try for yourself - its so easy, and depending on how much time you have to spare, there is a cheat's version which will work just as well!
Ingredients:
For the Pastry:
(This should do most sizes of quiche tin - if you are using a small-ish one, then this should leave you with enough to do some mini quiches as well, so you can have a little taster before cutting into the big one! Alternatively, you can buy either ready to roll or ready rolled shortcrust pastry, if you are short of time!)
8oz Plain Flour
4oz Butter, diced
Pinch of salt
2-3 tbsp water
For the Filling:
2 Red Onions, thinly sliced
2-3 tbsp soft dark brown sugar
1 Pack of 3 Flat Mushrooms, thinly sliced
1 Pack of Smoked ham, chopped into approx 1 inch sized pieces (Or you could use bacon, and fry/grill)
250g-300g Jarlsberg Cheese, grated (preferably from the wheel, but you can also buy block - the wheel should be available on most deli counters or pre-pack aisles)
500ml Double Cream (If your quiche tin is quite shallow, then 250ml will be enough)
3 Large Eggs
Salt and Pepper
Method:
1. To make the pastry, put the flour, butter and salt into a bowl, and rub together using your fingertips until you are left with a mixture resembling fine breadcrumbs. (Alternatively, you can do this in the food processor until it reaches the same state)
2. Gradually add the water 1tbsp at a time, and combine with your hands after each addition, being careful not to add more water than is needed. The pastry should come together, but not be too sticky or dry. (This can be sorted by either adding a touch more flour if too sticky, or an extra tbsp water if too dry). If using a food processor, put it on the lowest speed, and add 1tbsp water at a time, making sure each tbsp is mixed in thoroughly. You will know when enough water has been added, as the pastry will come together in a ball, then you can just lift out.
3. Wrap the pastry in cling film and leave to chill in the fridge for half an hour. (If you have bought your pastry pre-made, then you can sit back and have a nice cup of tea instead!)
4. While the pastry is chilling, heat 1tbsp oil in a frying pan and heat the sliced red onions on a low heat, until they have gone very soft, but not brown. (This will take a while, so not be tempted to turn up the heat too much!)
5. Once the onions are soft, add the soft dark brown sugar and stir to combine. Heat for a further 1-2 minutes until the sugar has dissolved and you are left with a very sticky, thick mixture of caramelised onions - Mmmmmm! (Alternatively, if you are short of time, you can buy a jar of Red Caramelised Onions - English Provender are my favourite, as they taste delicious, plus you can buy them in most supermarkets). Remove the onions from the heat and transfer to a plate to allow them to cool. (If you add them to the pastry when warm, then eht pastry will go soggy).
6. Using the same frying pan, add another tbsp oil and fry the mushrooms until they are cooked and soft. Again, once cooked, transfer these to a plate in order to cool.
7. Hopefully by now, your pastry should be cool enough to handle, so remove from the fridge and roll out onto a floured surface, until it is 1-2mm thin (or can be thicker, depending on how thick you like your pastry case), and big enough for your quiche tin. Pre-heat the oven to 180oC (160oC for fan ovens).
8. Gradually lift the edge of the rolled pastry onto the rolling pin, and loosely roll it around the pin, as this will make it easier to get it into the tin. Starting from the edge of the tin, gradually un-roll the pin over the quiche tin and you should find the pastry has completely covered the surface. Using your fingers, ensure that the pastry is tucked into the edges of the tin, gently pressing it into the dimples. Finally, use your rolling pin to roll over the top of the tin - this will give you a clean cut edge, getting rid of the trimmings, and is much easier than using a knife!
9. Once your onions have cooled, add them to the pastry case and spread evenly over the bottom.
10. Next, scatter the mushrooms and ham over the onions (its up to you whether you use all of them - it will depend on the size and depth of your quiche tin).
11. Generously sprinkle the Jarlsberg cheese over the mixture, including the edges, so you get a nice even distribution of cheese.
12. Pour the double cream into a jug, and beat the eggs in until they are combined. Add salt and pepper to season and give the mixture a brief stir to combine.
13. Gradually pour the cream mixture over the cheese, until it just reaches the top (do not over-fill as you want to be able to lift it to put in the oven without spilling).
14. Transfer to the oven and cook for approx 25-30 mins (times may vary depending on oven), until golden brown on the top and cooked through. (for deeper quiches, you might need to cook for up to 50 minutes, to ensure the middle is thoroughly cooked).
15. Once cooked, remove from the oven and allow to cool completely on a wire rack, before removing from the tin.
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