Leftover Gammon & Caramelised Onion Quiche
30 December 2012 in Easy to prepare
We did our best I promise, the two of us manfully ate gammon ad infinitum but there was still some lurking in the fridge. Luckily friends from Johannesburg were passing through on their way to Durban and I invited them for a light lunch, I promise there was absolutely no ulterior motive! 
Pastry
250g cake flour
125g butter cubed
iced water
1 egg mixed with a little milk for egg wash
Filling
1 medium onion sliced
a knob of butter or a little oil for frying
175g gammon cubed
275g cheddar cheese (I used 200g cheddar and 75g Parmesan)
3 eggs + what’s leftover from the egg wash above
250ml fresh cream (you could use half milk, half cream)
Seasoning
Grease your pie dish and heat your oven to 180c
I make my pastry using the K-beater on my Kenwood mixer, you could also use a food processor. All that rubbing butter into the flour by hand ….life’s too short!
Put your flour into the bowl together with the cubed butter and on a slow speed mix until it resembles breadcrumbs, with the motor still running add the water a little at a time until the pastry forms. Wrap in clingwrap and leave in the fridge for 20/30 minutes.
Roll out on a floured surface and line your pie dish, I used my new oblong dish but a regular round 22cm jobby will be fine. I prefer to use a metal pie dish, I think the pastry is crispier. Put the whole thing back in the fridge for 15 minutes. Bake the casing blind I also like to prick the bottom of the casing with a fork, bake for 10 minutes, allow to cool a little, brush with the egg wash and pop it back in the oven for 5 minutes.
Egg washing helps the base stay crisp
Cool before adding the filling.
Fry onion in butter until soft and golden.
Sprinkle half of the cheese onto the cooled base, add the cubed gammon and the onion.
Whisk the eggs, cream and seasoning until combined and pour over, sprinkle on the rest of the cheese.
Bake for 30 minutes until risen and golden.
Straight out of the oven
PS Cooked gammon freezes well, I have frozen a 200g bag of cubes to be used in another quiche, on top of a pizza or even in a macaroni cheese.
Update: 01/01/13, my Mum decided to use up her gammon as well, looks good Mum!
Mandy - The Complete Cook Book said on 30 December 2012
Now this is a stellar way of using up excess gammon – scrumity! Nice excuse to also use your lovely pie dish too.
Mandy xo
Hope you had a lovely Christmas.
Sous Chef said on 30 December 2012
The pie dish is getting good use so far We spent Christmas Eve with the kids and the granddudes and then had a quiet Christmas day by ourselves, it was all good thanks.
rumtumtigger said on 30 December 2012
That looks delish Sue. Well done on getting through the gammon (with a little help towards the end)
xx
Sous Chef said on 30 December 2012
Thanks Tami, don’t want to see gammon for a while now
pinkpolkadot said on 31 December 2012
Only hubs and I eat gammon so I made a “baby” gammon – 600g!! There was still left over, however!! Lovely recipe, Sue!
Sous Chef said on 31 December 2012
Like a fool I cooked a 1.5kg …..duh!
Tandy said on 6 January 2013
Looks good Sue and I think I might buy a Gammon and freeze it as well
Sous Chef said on 17 January 2013
It’s worth it, cos it freezes perfectly.
adinparadise said on 7 January 2013
What a great way to use up the Gammon, SC. It looks so delicious. Thanks for the recipe.
Sous Chef said on 17 January 2013
It’s a pleasure ad, been following your hols
Miss Chris said on 10 January 2013
Stomps and pouts*
I wish I could make that but living with a non onion eating person makes life very limiting! It looks sooooo delish!!!!
Sous Chef said on 17 January 2013
I must admit in this instance the onion does make a difference, wouldn’t be the same without it.
Lisaman said on 14 January 2013
Love the pie dish.. Cutting it ino slices would make a nice starter on a plate!!
Sous Chef said on 17 January 2013
It would indeed! Next time you are visiting your sister, get one from Lakeland.
Lisaman said on 2 February 2013
Will do!!
Sous Chef said on 9 February 2013
Cool, be sure to take pics of the results.
SidevieW said on 8 February 2013
Another stunning recipe,
I love how you make simple ingredients into something very yummy.
PS – You were my favourite Dinner Diva
Sous Chef said on 9 February 2013
Thanks Sidey, nice to see you xx