Quiche Lorraine

Ingredients:

1 sheet of shortcrust pastry

Loriente Cured Ham Diced

100g of grated Gruyère cheese

1 small onion

3 eggs

200ml of double cream

2 tablespoons of olive oil

Salt and pepper to taste

Steps:

1. Peel and chop the onion, then sauté it in a pan with a little olive oil. Once it starts to brown, add the Loriente Cured Ham and cook for another 5 minutes.
2. In a large bowl, whisk the eggs with the cream and set aside.
3. Line a round baking tin with the sheet of shortcrust pastry, carefully prick the base with a fork, and place a piece of baking paper on top with some dried pulses to weigh it down. Pre-bake for 10 minutes at 180°C.
4. Remove from the oven and carefully take off the paper and pulses.
5. Spread the onion and Loriente cooked ham mixture over the base, reserving some for the top. Sprinkle with the grated cheese and pour the egg mixture over. Finish by adding the reserved Loriente cooked ham on top.
6. Bake for about 40 minutes at 180°C, or until the quiche turns golden.