Quiche terrifies me. I love it, but when I try to make it I get watery cheesy scrambled eggs in a damp pastry case. So thank you to Delia and thank you to Philadelphia Cheese - between the two I have produced a gorgeous, rich quiche that's also ridiculously easy.
1 pack ready rolled shortcrust pastry
1 tsp butter
2 onions, chopped very fine
1 garlic clove, minced
200g Philadelphia
200g ham, chopped
4 eggs, beaten
Salt & pepper
Line a pie dish with the pastry, prick all over and brush with a little of the beaten egg. Bake at 190C for 15 mins. Meanwhile fry the garlic & onions in the butter till translucent. Take the pan off the heat and stir in the Philadephia till mixed through. Then add the ham and eggs, season and pour into the pastry case. Cook at 170C for about 35-40 mins. Serve warm or cold.
