Case-less Quiche with Blue Cheese

Preparation method:

For the quiche:

1. Preheat the oven at 180˚C;
2. Add a little olive oil to a frying pan over a medium high heat. Finely slice 1/2 onion, add them to the frying pan and fry them until soft. They should be softened but not browned;
3. Oil the holes of a regular muffin tin with a little olive oil and line them with a slice of Parma ham. Make sure the bottom and sides of the holes are fully lined with the Parma ham;
4. Cut the blue cheese into little cubes, slice 1 spring onion finely and slice the roasted pepper in long strips;
5. Mix 2 eggs, 30ml of cream and 30ml of milk in a bowl and whisk them together. Add a generous amount of pepper;
6. Fill the muffin holes lined with Parma ham with the blue cheese, spring onion, roasted pepper and the slivers of red onion and finish half a cherry tomato on top. Do not over fill;
7. Fill up the muffin holes with the egg mixture;
8. Sprinkle some Parmesan cheese on top and bake in the preheated oven for 15 to 20 minutes until the egg mixture has completely set.

When the quiches are done, take them out of the oven and leave to cool. If you’re not sure if the quiches are set, prick them with a metal skewer. When you remove the skewer, it should be dry warm all the way through.

You could of course roast your pepper yourself, but for this recipe, I used store bought jarred peppers. They are very tasty and the keep for weeks in the fridge if you close the jar propperly.

For the salad, mix the rocket, watercress, coriander and basil in a bowl. Quarter 4 cherry tomatoes and add them to the herb salad. Finely slice 1 spring onion and add that too. Dress the salad with a little olive oil, a generous amount of freshly ground pepper and some salt (I prefer fleur de sel). Mix to get everything coated with the oil. Plate the salad and add a few petals of homemade pickled onion.

Making pickled onion is simple, but if you don’t want to be bothered with that, you could use fresh thinly sliced onion instead. Add a little chardonnay vinegar to dress the salad.

Ingredients:

• 2 eggs
• 30ml cream
• 30ml milk
• 4 slices of Parma ham
• 1/2 small red onion
• 2 spring onions
• 1/2 roasted pepper
• homemade pickled onions
• 6 cherry tomatoes
• a handful of rocket
• a handful of watercress
• fresh coriander leaves
• fresh basil
• olive oil
• salt & peper
• grated Parmesan cheese