Smoked Ham Quiche

Knead with your fingertips 125 g of flour with 4 pinches of salt, the lard and 35 g of butter softened in pieces.

As soon as the mixture is sandy, pour in the center 1 egg and spoonful of water. Mix gradually. Form a ball, divide into four parts, roll each part into a ball and leave to rest for 30 minutes in a cool place.

Peel and chop the onions. Brown them lightly in a pan in 20 g of butter. Add a little salt and pepper.

Roll out the dough balls on a floured work surface and line four buttered tartlet molds. Prick the bottom with a fork. Let stand for 15 minutes in the refrigerator.

Slice the ham. Preheat oven to 210°C. Beat the remaining eggs with the cream and milk. Season with pepper and nutmeg.

Cover the tarts with parchment paper weighted down with dried vegetables and bake for 5 minutes. Remove the paper and let brown 3 min on the turn. Our advice: Reserve a little of the cooking water in order to to thin the soup if necessary.

Garnish with onion and ham. Pour the egg cream and put back in the oven 15 min in the oven. Decorate with half a slice of ham and a few fresh a few fresh herbs. Serve hot. Our advice: You can use a heel of white ham to line this quiche, and add grated cheese.