This is a delicious but incredibly simple, easy to make quiche. As a rule, neither of my children (my harshest critics who are totally unsubtle) especially like quiche but they have given this one a “thumbs up”. The chives are important to add a depth of flavour and summery freshness as this quiche is onion- free (crucial to my children eating it without grimacing). I buy slow cooked, ready pulled ham hock from the delicatessen section of my local supermarket. If you cannot find it or simply fancy a change, cubed cooked ham or the equivalent weight in cooked smoked bacon will also work very well. I am a big fan of poppy seeds and they give the pastry texture and a certain tang. My Lemon and Poppy Seed Muffins are another good reason to always have them in your cupboard!
The non- food photos above are taken from a recent picnic walk. We have absolutely loved these summer holidays. The UK weather has been heavenly this year. However, the walking and outdoor snacks will continue whatever the weather.
Ingredients
For the pastry:
200 g plain flour
100 g cold lightly salted butter cut into cubes
1 scant tbsp poppy seeds
For the filling:
80 g cooked, pulled ham hock
4 large, free range eggs
250 g half fat creme fraiche
1 tbsp snipped fresh chives
100 g gruyere cheese, grated
Freshly ground black pepper
Tin
A 20 cm, loose bottomed, shallow sides cake tin (ungreased if non- stick)
Oven
Pre-heat the oven to 190C (170C Fan)/ Gas Mark 5
Method
1. Place the flour and butter in a food processor and blitz until it is the texture of fine breadcrumbs (use the traditional rubbing in method if you don’t have a food processor). Tip into a bowl and stir through the poppy seeds. Add 2 tbsp of cold water and stir through with a knife and then finally, use your hands to form a soft dough. Wrap in clingfilm and chill in the fridge for 10 minutes.
2. Roll out the pastry into a circle a few cm bigger than the tin. Line the tin with the pastry, pressing it into place with your fingers. Trim the excess pastry and prick the base all over with a fork. Line the case with baking parchment and fill with baking beans (you can use rice if you don’t have any baking beans). Bake blind for 15 minutes.
3. Whilst the pastry is cooking, prepare the filling. Using a fork, beat the eggs together with the creme fraiche. Stir through the chives and all but 2 tbsp of the grated gruyere (reserve this 2 tbsp to sprinkle on the top later). Season with a little freshly ground black pepper.
4. After the pastry case has been baked blind for 15 minutes, remove the baking beans and paper and return to the oven for a further 5 minutes.
5. Remove the pastry case from the oven. Sprinkle the ham hock over the base and then pour over the prepared egg mixture. Sprinkle over the reserved gruyere cheese and bake for 25 minutes. When ready, the filling should be puffy, golden and slightly firm to touch.
6. Enjoy hot or cold, for a light summery meal or picnic.
ScrummyWalks 