Smoked Ham Quiche

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- Ham
Cuisine: French
Difficulty: Hard

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Prep Time

30 Mins
Cook Time

30 Mins
Serving

4
View

1 832

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.