Ham, Onion and Roquefort Quiche
- shortcrust pastry
- 1 cup ham (cut into 1 cm cubes)
- 4 brown onions ( sliced and caramelised in 1 Tablespoon olive oil and 1 Tablespoon butter)
- ½ tsp ground black pepper
- ½ cup crumbled roquefort
- 4 egg yolks
- 2 eggs
- 1 ½ cups cream
- ½ tsp salt
Line a 20 cm spring form flan tin with pastry and bake blind at 200ºC for 20 mins or until golden brown on outside. Then scatter ham, caramelised onions and roquefort over pastry case.
Place egg yolks, eggs, cream salt pepper and nutmeg in a blender and whisk until custard is light and foamy. Pour this mix over into the quiche shell. Cook at 170ºC for 20 - 25 minutes or until quiche is firm and golden.