Recipe: Smoked Ham, Leek & Truffled Brie Quiche

Image source: Photographer VC Media

Matt Golinski LOVES creating seasonal recipes using local food – check out this delicious quiche perfect for entertaining this summer.

Ingredients

  • 2 sheets ready-rolled shortcrust pastry
  • 200gm smoked ham
  • 100g Woombye Cheese Truffled Brie, sliced 3mm thick
  • 1 leek, washed and diced
  • 1 golden shallot, finely diced
  • 1 tbs butter
  • 1 whole egg
  • 4 egg yolks
  • 300ml thickened cream
  • Pinch nutmeg
  • 1 tsp thyme leaves
  • Salt and pepper

Method

  • Line a 26cm round or a 13 x 36cm rectangular non-stick quiche tin with the shortcrust pastry, and blind bake at 180ºC for about 20 minutes or until the pastry is just cooked.
  • Sweat the leek and shallot in butter until they become soft and tender.
  • Whisk together the egg, yolks, cream, nutmeg, salt and pepper.
  • Scatter the ham and leek/shallot mixture over the bottom of the cooked pastry shell, and pour in the egg mixture.
  • Sprinkle with thyme leaves.
  • Arrange the slices of Brie on top of the egg mixture.
  • Bake at 160ºC for approximately 30 minutes (the egg mixture should be just set).

Serve with our carefully curated wine selections by Tony Cox.

 

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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