Ingredients (10)
Ingredients (10)
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180g butter, chilled, finely chopped
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350g (2 1/3 cups) plain flour
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12 eggs, 1 separated
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2 onions
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20 (300g) slices prosciutto
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1 1/2 tbsp olive oil
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400ml sour cream
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400ml pouring cream
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200g gruyere, coarsely grated
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Chives, cut into 5cm lengths, to serve
Allergens Recipe may contain gluten, wheat, egg, milk and lactose.
Nutrition info
Method
Method
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Step 1
Process butter, flour and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1/4 cup chilled water and process until just combined. Form pastry into a disc, then wrap in plastic wrap and refrigerate for 1 hour. Roll out pastry on a lightly floured surface until 5mm thick, then line a 25cm (base measurement) non-stick springform tin, pressing pastry evenly into sides and base. Trim excess pastry from top. Prick base with a fork, then refrigerate for 1 hour.
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Step 2
Preheat oven to 190°C. Line pastry case with baking paper, then fill to the top with dried beans and bake for 30 minutes. Remove beans, then paper, and bake pastry for a further 15 minutes. Brush base immediately with 1 eggwhite.
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Step 3
Meanwhile, using a cook's knife, finely chop onions, then coarsely chop 12 slices of prosciutto. Tear the remaining prosciutto slices into long strips and loosely curl on a baking paper-lined oven tray. Cook in oven for 10-15 minutes or until crisp. Set aside to cool. Heat oil in a small frying pan over medium heat and cook onions, stirring, for 5 minutes or until soft. Add chopped prosciutto and stir to combine. Remove from heat and allow to cool.
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Step 4
Whisk remaining eggs and creams in a heatproof bowl until well combined. Season with salt and pepper. Place bowl over a saucepan of simmering water and cook, stirring, for 15 minutes or until mixture is thick enough to coat the back of a spoon. Stir in cheese, chopped prosciutto and onion and spoon into pastry case. Reduce oven to 170°C and cook quiche for 1 hour 15 minutes or until set. Cool completely in tin on a wire rack for at least 3 hours. To serve, top with prosciutto curls and chives.
Recipe notes
Tips and tricks: To prevent pastry from shrinking or turning out tough, it is important to use chilled butter and not to overwork the pastry. Less handling will produce the flakiest pastry. Brushing the base with eggwhite seals it so that it stays dry when filled. The residual heat is enough to cook and seal the eggwhite. Other flavours can be substituted for the prosciutto and onion: try smoked salmon, roasted pumpkin, asparagus or caramelised onion. Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.
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Nutritional information
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
