Ham, Cheese & Pickle Quiche
Essentially a ploughman's lunch in the form of a quiche!
Servings: 6
: 328 kcal
Author: Just Jo
Ingredients
For the base
  • 160 g strong white bread flour
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 3/4 tsp dried yeast
  • 110 g water approx
For the filling
  • 150 g mascarpone cheese
  • 2 large eggs
  • 100 g Red Leicester cheese chopped into small cubes
  • 1 tsp Italian seasoning *
  • 1/2 small red onion finely, finely chopped
  • 4 slices of prosciutto torn into 2 inch rags
  • 1 heaped tbsp Branston pickle**
Equipment
  • 23 cm loose bottomed tart tin
  • Baking tray or pizza stone
Instructions
  1. Mix the dough ingredients together and beat with a dough hook in a stand mixer for 5-10 minutes until you have a soft and slightly tacky dough.
  2. Bring together into a ball, grease the bowl and cover, leaving to prove for at least one hour but you can leave it 24 hours in the fridge.
  3. When the dough is proved, punch dough and pat out to a round slightly smaller than your tart tin - lightly flour it and transfer the dough into it, patting out until it comes up the sides of the tin and is even thickness throughout. This will be quite thin, about 2mm.
  4. Preheat oven to 200˚C and place the baking tray or pizza stone in to get hot.
  5. Beat the mascarpone to slacken it off then beat in the eggs.
  6. Mix in the Red Leicester, Italian seasoning, red onion and 2 slices worth of the prosciutto.
  7. Spread the Branston pickle in a layer over the base of the pizza dough (it's very full flavoured so you don't need much).
  8. Scrape the cheesy filling into the tart case and spread to level it off - it will look shallow, don't worry. Top with the remaining little rags of prosciutto and sprinkle with black pepper.
  9. Bake for 25 minutes on the preheated tray/stone (to crispen up the bottom) until puffed, browned and the crust is dry to the touch around the edges.
  10. Cool on a rack for 30 minutes before serving.
Recipe Notes

*= this can be substituted for 1 tbsp fresh chives, chopped, if you prefer
**= or pickle/chutney of your preference