HOME HONEY BAKED HAM AND GRUYERE QUICHE

 

VERY LIGHT BAKED HONEY HAM AND GRUYERE QUICHE WITH CRACKLING RENDERED LARD PASTRY

 

 

HOME BAKED HONEY GLAZED HAM

 

 

HOMEMADE ROAST CRACKLING LARD

 

INGREDIENTS

300g ham torn by hand

50g pancetta diced

1 tbsp butter & ooil

4 eggs

350ml double cream

100g Gruyere grated

1 pinch grated nutmeg

Salt & pepper

 

FOR THE PASTRY

110g butter cold

100g lard

450g plain flour

1 good pinch of salt

180ml cold water

 

Place the flour in a mixer or large bowl and cut the lard into the pastry, grate the butter into the flour and then using a cutting action mix the butter into the flour and lard.  Add the salt to the water and then add the water to the flour and bring together in to a ball, do not over work or knead the pastry, this will give you a cross between rough puff flaky pastry and short crust, as the chunks of lard melt into the flour that will create the flaky puff layers.

 

Roll the pastry out and place in your quiche tin, blind bake for 15 minutes at 200 degrees, then take out the baking beans, turn oven down to 160 degrees and pop the pastry case back in the oven for 5 minutes.

 

Pan fry the lardons in the butter and ooil, then tip out onto kitchen roll to drain.  Place in the bottom of the pastry case with the ham.

 

THE EGG CUSTARD

Place the eggs and cream in a bowl and whisk well, season and stir in the grated cheese.  Pour into the pastry case over the ham and lardons, and place in the oven for 30 minutes or until just set.  Leave to cool for five minutes before serving.