What you need
Ingredients
Short Crust Pastry:
300g plain flour
150g Irish butter, cold, cubed
3-4 tbsp cold water
Filling
4 eggs
200g sour cream
200g cooked ham, chopped
100g caramelised onion relish
150g cheddar, grated
¼ tsp black pepper
2 tbsp fresh parsley, finely chopped
Caramelised onion relish, to serve
Light salad, to serve
Recipe Steps
- Place flour and butter in a bowl. Rub together to a fine breadcrumb texture.
- Add cold water and bring together to form a dough.
- Wrap in parchment and chill for at least 30 minutes.
- Roll out on a lightly floured surface to fit a springform quiche tin.
- Line the tin, trim the edges and allow the pastry to relax before filling.
- Whisk eggs, sour cream and black pepper until smooth.
- Stir through ham, cheddar and parsley.
- Pour filling into the pastry case.
- Roll remaining pastry and cut into 2cm strips.
- Lay over the top in a lattice pattern, weaving over and under.
- Bake at 160°C for 45–50 minutes until set and golden.
- Rest for 10 minutes before slicing.
Serve with a light salad and a spoon of caramelised onion relish.
