Added by Luke Campbell. Recipe by Caroline Velik | | no comments | votes: 0 | score: 0
This tasty little morsel is deliciously salty, yet soft and oh so cheesy. Try
with a glass of champagne or a fantastic stem full of premium Tasmanian
sparkling wine such as the 2005 Clover Hill.
Ingredients - Serves 4 - 35mins
50g plain flour
75g butter, chilled
60ml sparkling mineral water
2 tbsp butter
1 brown onion, peeled and finely sliced
200ml thickened cream
90g gruyere cheese, grated
4 slices prosciutto
2 tbsp chopped parsley
Place flour, butter and salt in a food processor 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 180 degrees. Roll out pastry evenly on a lightly floured
bench to about 28cm diameter. Line a 20cm x 4cm fluted tart tin with
pastry.Using the back of a sharp kitchen knife, trim the pastry edges
around the tin.
Use a fork to prick the bottom all over. Line with foil and fill with
pastry weights, dried beans or rice. Bake for 10 minutes, then remove
weights and foil and bake for a further 5 minutes.
In a frying pan over a low heat, melt butter, add onion and cook until
caramelised. Spread over the bottom of the cooked pastry shell. Beat
eggs, cream and milk together, then stir in cheese. Season, pour in the
filling, lay strips of prosciutto over the top and scatter with
parsley.Bake quiche for 40-45 minutes, until set and lightly browned.