Ham and onion quiche

Name: Ham and onion quiche
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 250 g + some flour; 125 g cold butter/margarine; 5 Eggs (Gr. M); 3 TABLESPOONS + 200 ml milk; 7-10 Tbsp salt, white pepper, nutmeg; 150 g cooked ham; 5 medium-sized onions; 1 TABLESPOON Oil; 100 g Gruyère cheese; 200 g Whipped cream; 2-3 stem(s) Parsley and marjoram

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
250 g + some flour
125 g cold butter/margarine
5 Eggs (Gr. M)
3 TABLESPOONS + 200 ml milk
7-10 Tbsp salt, white pepper, nutmeg
150 g cooked ham
5 medium-sized onions
1 TABLESPOON Oil
100 g Gruyère cheese
200 g Whipped cream
2-3 stem(s) Parsley and marjoram

Directions

1
Grease a pizza tray (26 cm Ø; 3.5 cm high) or springform pan. Knead 250 g flour, fat in pieces, 1 egg, 2-3 tbsp. cold water, 3 tbsp. milk and 1 pinch of salt first with the dough hooks, then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Finely dice the ham. Peel and finely dice the onions. Steam in hot oil for about 10 minutes until translucent. Fry the ham briefly. Season with pepper and salt if necessary. Let cool off
3
Grate the cheese roughly. Mix cream, 200 ml milk and 4 eggs. Season with salt and nutmeg. Wash, pluck and finely chop the parsley and marjoram
4
Roll out the dough on a floured work surface until round (approx. 32 cm Ø). Place in the form, press down the edge. Cut off any protruding edge. Mix onion and ham mixture with cheese and herbs. Spread on the base. Pour egg milk over it. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour until golden brown