Ingredients
Scale
- 175 g Champagne Ham, chopped
- 175 g bacon
- 5 eggs
- 2 cups milk
- 1 white onion, chopped
- 1 tbsp tarragon
- handful basil leaves
- 2 cups grated mild cheddar cheese
- 2 large tomatoes, sliced
- freshly ground black pepper
- pinch of salt
- 2 large square flaky pastry, sheet
Instructions
- Prepare a large pan, add butter and melt it in low heat.
- Lay the pastry in a greased 9 x 9 inch square quiche pan. Trim excess then line top with baking paper or aluminium foil then place pie weights or uncooked rice. Place in a 180 C pre heated oven and bake for 10 minutes. Remove from oven and let it cool.
- Cook the onions until soft then add bacon and champagne ham then cook for 2 minutes.
- In a bowl combine eggs, milk, tarragon, freshly ground black pepper and salt. Set it aside.
- Remove pie weights then spoon in cooked champagne ham and bacon.
- Spoon in cooked champagne ham and bacon mixture on your baked pastry shell, pour egg and milk mixture, top with grated cheese, tomatoes and basil then bake for 35 to 45 minutes or until knife inserted in centre comes out clean. Let it stand for 5 to 10 minutes before serving.