Servings
4
Prep Time
20 minutes
Cook Time
20-30 minutes
Author:
Karen Richards
A delicious way to ramp up your summer quiche using our Rampisham Velvet! Perfect for lunches alfresco / picnics
Ingredients
1 block of shortcrust pastry
- 1 tbsp butter
- 150g shallots finely sliced
1 whole Rampisham Velvet Salami
100g cheddar cheese grated
- 1 clove garlic finely chopped
- 5 eggs beaten
- 400ml double cream
- Pinch salt & ground pepper
Directions
Roll out pastry and line buttered flan dish. Refrigerate for 2 hours.
- Line pastry with baking parchment and weigh down with baking beans
- Bake 15 minutes 180 degrees. Remove baking parchment and beans and cook for a further 8 minutes (or until pastry is slightly golden)
- Remove from oven and allow to cool slightly
- In a frying pan gently fry shallots in butter on a low heat until soft and translucent (approx 10 minutes)
- Add garlic and cook for a further 2 minutes
- Skin Rampisham Velvet soft salami and spoon into frying pan in teaspoon sized knobs
- Stir Rampisham Velvet through the shallots until softened and heated through.
- Place the cooked mixture evenly over the pastry base
- Layer all the grated cheddar on top of the salami and shallots
- Beat the eggs with cream, salt and pepper until well integrated and pour into the quiche
- Bake for 20 minutes before turning the quiche and baking for a further 10 minutes (or until it just sets in the centre and still has a slight wobble when shaken
- Cool slightly and serve