- 4 /Makes 1
- Prep time:
- 30 minutes
- Cooking time:
- 45 minutes
- Resting Time:
- 1 hour
- Level of Difficulty:
|150g plain flour|
|75g butter, chilled|
|60 ml sparkling mineral water|
|4 brown onion, peeled and finely sliced|
|2 tbsp butter|
|200ml thickened cream|
|100g gruyere cheese, grated|
|4 slices prosciutto|
|2 tbsp chopped parsley|
This French classic showcases beautiful gruyere cheese, which is offset by the sweetness of the caramelised onions. The technique of grating the raw pastry ensures that you don't overwork it and have an even base for the tart shell.
Place flour, butter and salt in a food processor and process for 10 seconds until it looks like coarse crumbs. Slowly add mineral water and pulse until it just comes together as a ball of dough. Wrap in cling film and refrigerate for 1 hour.
Heat oven to 160°C CircoTherm®. Grate the pastry with a large box grater to distribute it evenly over the base and sides of a 20cm x 4 cm fluted tart tin. Press in well with your fingers. Use a fork to prick the bottom of the pastry all over. Line with foil and fill with pastry weights, dried beans or rice. Place in oven and bake for 10 minutes, then remove weights and foil and bake for a further 5 minutes. Remove from oven.
In a frypan over a low heat, melt butter, add onions and cook until caramelised. Spread over the bottom of the cooked pastry shell. Beat eggs, cream and milk together, then stir in cheese. Season the mixture with salt and pepper. Pour in the filling, lay strips of prosciutto over the top and scatter with parsley.
Preheat the oven to 160°C CircoTherm® and bake quiche for 40 – 45 minute, until set and lightly browned on top.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.
Caroline Velik is acknowledged as one of Australia’s leading commercial food stylists and has worked with many of Australia’s head chefs. As a food writer, she develops, tests and writes recipes, and has worked as Food Editor for a leading lifestyle magazine and as a regular, popular recipe contributor and columnist for a national newspaper. She is passionate about using fresh, seasonal ingredients to create delicious recipes that you will continue to cook again and again.