Short Crust Pastry:
200g plain flour
100g butter
1 egg
Water if needed
125ml double cream
125ml milk
3 eggs
3 egg yolks
Salt and pepper
2 onions, peeled and sliced
2 tomatoes sliced
200g grated cheddar
3 slices thick ham
Few sprigs of thyme
Preheat oven to 180°c.
Place the flour into a bowl, add the butter and salt then rub between your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your fingers. Knead on a floured surface until smooth, wrap in cling and chill in the fridge for 30 minutes.
Grease a 24cm tart tin and roll the pastry out to on a lightly floured surface and use to line the tin. Blind bake for 15 to 20 minutes.
Sweat the onions in a pan with a knob of butter until deeply coloured, cool then spread over the bottom of the tart case.
To make the filling, whisk together the eggs, cream, and milk then season.
Pour the custard into the tart tin, add the ham, sprinkle the cheese over the top then lay the tomatoes all over. Sprinkle with thyme and put in the oven for 40 to 50 minutes, it should have a slight wobble in the middle.
For the salad, chop the tomatoes and slice into 1/2s and 1/4s mix with the oil and vinegar season.
Once cooked, let the quiche sit for 5 minutes and trim the edge of the pastry crust.
Serve hot, warm or cold with salad.
