chopped chives and cherry tomatoes, halved (optional)
Method Prep:25min › Cook:40min › Ready in:1hr5min
For the pastry:
In a large mixing bowl combine flour, baking powder, butter, cheese, egg and salt and quickly mix with the hands. Add cold water and knead until smooth pastry forms. Wrap in cling film and refridgerate for at least 30 minutes.
Preheat oven to 200 C / Gas 6. Grease a 26cm springform or tart tin.
For the filling:
In a small frying pan heat oil and cook onion until translucent, about 5 minutes. Tip into a bowl and mix with herbs, ham and prosciutto.
In another bowl whisk together eggs, creme fraiche, gruyere, nutmeg and white pepper and pour into the bowl with the herbs. Mix well.
Roll out pastry and line bottom and sides (2-3cm) of the springform tin. Prick pastry with a fork several times.
Pour herb mixture over the pastry and smooth with a spoon. Layer Emmental slices on top and bake in the preheated oven until filling is set and cheese is melted and golden brown, about 30 to 45 minutes.
Before serving garnish quiche with chives and cherry tomatoes if desired.