Ham and Onion Quiche

Grease pizza pan (26 cm ø, 3.5 cm high) or possibly cake springform pan. Knead 250 g flour, fat in pieces, 1 egg, 2-3 tbsp cold water, 3 tbsp milk and 1 pinch of salt first with the dough hook, then with your hands quickly until smooth. Cover and leave to cool for 30 minutes.

Finely dice the ham. Remove the skin from the onions and dice finely. Fry in hot oil for about 10 minutes until soft. Fry ham briefly. Season with pepper and maybe salt. Cool.

Coarsely grate cheese. Stir whipped cream, 200 ml milk and 4 eggs. Season with salt and nutmeg. Rinse and pluck parsley and marjoram and chop finely.

Roll out dough on floured surface into a round (approx. 32 cm ø). Place in the form, press the edge smooth. Cut any overhanging edge into small pieces. Mix onion-ham mixture with cheese and herbs. Spread evenly on the bottom. Pour egg milk over it. Bake in the heated oven (electric oven 175 degrees, convection oven 150 degrees, gas mark 2) for about 1 hour until golden brown.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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