Ploughman’s Quiche with Pickled Slaw
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This quiche has all the flavours of a classic Ploughman’s lunch, but the real star of the show is a fruity layer of Tiptree’s Ploughman’s Plum Chutney perched on top of the buttery pastry base. Served with a side of tangy pink pickled slaw and a pickled onion this quiche is one you’ll want to make for your next summer lunch.
You will need a 25 cm fluted tart tin with a loose base
Ingredients
For the pastry
- 250g plain flour
- 150g butter
- One egg, beaten
- 1 tablespoon cold water
- One beaten egg to egg-wash the tart base
For the filling
- 4 large eggs
- 300ml double cream
- 100g pulled or chopped ham hock
- 200 g extra mature cheddar cheese, finely grated
- 1 teaspoon Dijon mustard
-
One jar of Tiptree Ploughman’s Plum Chutney
- Salt and pepper
- ½ of 25g pack chives finely chopped or snipped with scissors
For the Pickled Slaw
- ¼ white cabbage, thinly sliced
- ¼ red cabbage, thinly sliced
- 2 large carrots, grated
- 8 whole radishes thinly sliced
- 2 Granny Smith or other tart apple, cut into matchsticks
- 1 red onion, cut into half and sliced thinly
- 100ml apple cider vinegar
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp runny honey
Directions
Make the pastry
- Add the flour, butter and a pinch of salt to a food processor and whizz briefly until the mixture resembles coarse breadcrumbs and you can still see small pieces of butter.
- Add the egg and cold water and pulse until the mixture just comes together.
- Tip the dough onto a lightly floured surface and briefly knead. Shape the dough into a ball, flatten it slightly then wrap in clingfilm and chill in the fridge for 30 minutes. The pastry can be stored like this for up to 3 days.
- Alternatively make the pastry by hand by rubbing the butter into the flour and mixing in the egg and water with a knife until it comes together.
- Preheat the oven to 180°C/160°C Fan Oven/Gas Mark 4
- Roll the pastry out on a lightly floured surface to 3mm thickness and around 30cm in diameter. Lift the pastry up by rolling it over the rolling pin. Line the tart tin with the pastry disc and press it into the corners. Leave a slight pastry overhang.
- Chill the pastry again in the fridge for 20 minutes.
Bake the Pastry
- Remove the tart tin from the fridge, lightly prick the pastry and cover with a scrunched up large circle of baking paper, add baking beans or dried pulses and bake the tart blind for 20 minutes until golden brown.
- Remove from the oven, lift out the parchment and beans, egg-wash the pastry and bake for a further 10 minutes.
Make the Filling
- Whisk together the eggs, Dijon mustard and cream in a jug. Add half of the grated cheese and mix again till well-combined.
- Spread a layer of Tiptree Ploughman’s Chutney on the base of the pastry case.
- Next arrange the ham evenly on top.
- Put the tart tin on a baking tray and place on the middle shelf of the oven.
- Slide the oven shelf out and using the jug pour the filling into the tart case right up to the top of the pastry. Sprinkle the chives and remaining cheese on top. Carefully slide the oven shelf back and close the oven door.
- Bake for 25-30 minutes until the filling has just set and is golden brown on top.
- Remove from the oven, trim the pastry overhang with a sharp knife and leave to cool slightly before serving.
Make the Pickled Slaw
- Put the chopped veggies in a large bowl.
- Add the apple cider vinegar, olive oil, honey, salt and pepper to a small jug and whisk to combine.
- Pour the dressing over the vegetables and mix well.
- Leave the slaw to rest for 30 minutes to pickle.
- Serve slices of quiche with a side of pickled slaw, pickled
onions and some extra Tiptree Ploughman’s Chutney to taste.
