Potato Cheese and Ham Quiche
55 Min + 15 Min Chill
1 pack readymade shortcrust pastry
700 grams Meade 2kg potatoes very thinly sliced
1 small onion thinly sliced
1 clove of garlic finely chopped
3 organic eggs
¼ cup or 60 ml milk
½ cup or 50 grams grated cheddar white or red
Sea salt and ground pepper to taste
1 sprig of rosemary chopped or any dried herbs
2 slices of ham chopped
Fresh parsley to serve
Salad of choice to serve
Preheat the oven to 180 degrees celsius, butter an 9 inch or 23 cms quiche tin and set aside.
Roll out the ready made shortcrust pastry into the tin and gently press it on the side, if some of the pastry remains, use it to patch up any sides or gaps, cut out the extra pastry from the sides and chill in the fridge for 15 to 20 mins.
Wash and peel the potatoes and thinly slice them using a food processor or a medallion slicer. Thinly slice the onions as well.
Lightly prick the base of the pastry with a fork all over, line the pastry with a large parchment paper, then fill with beans or rice and bake in a preheated oven for 10 mins. Remove and set aside.
In a small bowl, beat the eggs and the milk and add salt, pepper, rosemary or any herbs of choice set aside.
Arrange the potato slices, onions and chopped garlic evenly into the baked pastry case, then pour the egg mixture and try to cover any gaps and around the edges.
Add the grated cheese on top all over and the chopped ham.
Bake in a preheated oven for 45 to 50 mins, until nicely done. (each oven time and heat may vary)
Let the quiche cool down for 5 to 10 mins before serving, sprinkle with fresh chopped parsley. Serve with a side of salad of choice. Enjoy!