Serves approx 6- 8
Ingredients
- 600 grams Shortcrust Pastry
- ½ Large Onion, peeled and finely chopped
- 1 tablespoon Vegetable Oil
- Few teaspoons Mustard Paste
- 150 grams (5 oz) Halal Salami, sliced
- 400 ml Single or Double Cream
- 4 Eggs
- Salt and Black Pepper, to flavor
- Few proper handfuls Mature Cheddar Cheese, grated
Instruction
- Preheat the oven to 210C or Gas Mark 7. I used a ten inch quiche dish but an 8 inch must work too, inshallah.
- Roll out the pastry and vicinity to match the tin. Cover with foil, and area on some dried lentils or rice to blind bake the pastry.
- Bake inside the oven for 10 mins.
- Remove from the oven and take off the foil and lentils. Prick the base with a fork and unfold at the mustard paste.
- Bake for some other 10 mins or until the base is crispy and now not soggy.
- Heat the oil in a pan, and upload the onion. Cook on a gentle warmth for 15 mins until golden brown and caramelised.
- Brown the salami with a little oil in a pan.
Whisk the cream and eggs collectively. Season nicely with salt and black pepper. - To assemble the quiche, place a layer of grated cheese, then the onion, the salami, and the relaxation of the cheese.
- Pour in the cream combination, a bit at a time, to permit it to settle.
- Turn the oven to 180C or Gas Mark 4. Bake for 35 mins until cute and golden brown.
- If the bottom is still now not cooked, turn the quiche over and bake for a in addition 10 minutes.
- Allow to chill absolutely before reducing and serving! Or dig in right now, if you could’t wait!