Smoked ham and cheddar quichettes with green tomato pickle

Smoked ham and cheddar quichettes with green tomato pickle

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
250-300g doublesmoked ham, finely diced
200g cheddar cheese, finely grated
2 large eggs
3 tablespoons pouring cream
fresh thyme leaves, to garnish

Green tomato pickle

Quantity Ingredient
500g green tomatoes, finely diced
2 small onions, finely diced
3 tablespoons salt
1 teaspoon yellow mustard seeds
1/4 teaspoon ground turmeric
1 cinnamon stick
6 cloves
200ml white vinegar
150g caster sugar
180g cold unsalted butter, cubed
pinch salt
1 egg yolk

Method

  1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 2 tablespoons cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, to make the pickle, place the tomato and onion in a large bowl, sprinkle with the salt and leave for 3–4 hours. Rinse off the salt and drain well. Place in a saucepan with the remaining ingredients. Bring to the boil over medium heat, reduce the heat and simmer for 30–40 minutes or until thickened. Pour into a sterilised jar and leave to cool.
  3. Preheat the oven to 180°C. Lightly grease twentyfour 6 cm x 2 cm fluted or plain tartlet tins. Roll out the pastry to 5 mm thick and, using an 8 cm round cutter, cut out 24 circles. Press each circle into the tins, trimming excess pastry. Place on baking trays and refrigerate for 30 minutes. To blind bake the cases, line them with baking paper and fill with dried beans, rice or baking weights. Bake for 15–20 minutes, remove the beans and paper and bake for a further 10–15 minutes or until golden and cooked through. Remove and set aside to cool in tins.
  4. Divide the ham and cheese between the cases. Whisk together the eggs and cream in a jug and pour into the cases. Bake for 15–20 minutes or until golden and set. Cool slightly and remove from the tins.
  5. To serve, top each quiche with 1 teaspoon of pickle and garnish with thyme leaves.

Note

  • The green tomato pickle makes 2 cups and will keep refrigerated for 4–6 weeks.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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