Magic mustard quiche

Magic mustard quiche

By
From
Magic Cakes
Serves
10
Prep
25 mins
Cooking time
75 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
250g puff pastry
3 eggs, separated
1 tablespoon olive oil
85g salted butter, melted
80g mustard
70g plain flour
300ml milk, at room temperature
100g ham, diced
130g gruyere, grated
10 sun-dried tomatoes, cut into small pieces
sea salt
freshly ground black pepper

Equipment

Quantity Ingredient
27 cm tart tin

Method

  1. Preheat the oven to 180°C.
  2. Line the tart tin with the pastry. Cover with baking parchment and baking beans to keep the pastry flat while blind baking, then bake in the oven for 20 minutes.
  3. Lower the oven temperature to 150°C.
  4. Separate the eggs. Beat the egg yolks with the olive oil and melted butter until the mixture is smooth. Then add the mustard, flour, salt and pepper. Beat for a few minutes more. Gradually pour in the milk, whisking constantly. Add the ham and 50 g of grated Gruyère cheese. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  5. Spread the sun-dried tomatoes across the bottom of the tart tin. Pour the batter over them, then sprinkle the rest of the grated cheese on top. Bake in the oven for 55 minutes.
  6. Leave to cool for a few moments before eating.

Chef’s tip

  • Decorate the slices with grated cheese and serve with a rocket, mange tout and pumpkin seed salad. Drizzle over some olive oil.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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