Quiche lorraine

Freezer-friendly dishes - Part 2.

Ingredients (serves 4 to 6):
1 piece frozen shortcrust pastry, thawed
1 tbsp butter
1 cup minced onion
3 eggs
1 1/2 cups thickened cream
1/2 tsp salt
Dash of black pepper
3/4 cup grated Gruyere cheese
5 slices of honeybaked ham, cut into small pieces

Method:
1. Preheat oven to 200 deg C. Roll the pastry to a 5mm thickness between two sheets of greaseproof paper to prevent the pastry from sticking to your work surface.
2. Drop the pastry into a 9-inch tart tin, covering the base and sides evenly.
3. Prick the dough with a fork, line with greaseproof paper and fill with red beans. Blind bake for 15 minutes.
4. Remove the red beans and greaseproof paper and bake the pastry till golden brown, about 5 minutes. Set aside.
5. Reduce oven to 150 deg C. Heat the butter in a shallow pan over medium heat. Add the onions and saute until golden brown, about 8 minutes. Remove and set aside.
6. Combine the eggs, cream, salt and pepper in a mixing bowl and whisk until evenly blended. Stir in the cheese, ham and onions.
7. Pour the filling into the crust and bake for 45 minutes. Leave to cool, then freeze it whole or in portions.

Tips:
For a more savoury flavour, use crispy bacon in place of ham.

Recipe source: Simply Her magazine (Aug 2008)