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  • Bacon (Gammon) and Cabbage Quiche by Barry Horne

    Bacon (Gammon) and Cabbage Quiche by Barry Horne

    Inspired by St Patrick's Day, our chef (who's Irish), Barry, has come up with this beautiful quiche using a popular Irish ingredient, gammon - or bacon as the Irish call it.

    Serves 4-6


    300g cooked ham (from gammon diced into small chunks)
     (get gammon here)

    ½ head shredded Savoy Cabbage 

    200ml double cream

    300ml milk 

    4 eggs
    (get eggs here)

    1 tbsp wholegrain mustard

    5g parsley chopped

    ½ tsp salt 

    ½ tsp pepper

    For the pastry:

    500g flour

    250g butter 
    (get butter here)

    Pinch of salt 

    Egg wash


    Start by making the pastry. Get a large bowl and add the flour and salt, dice the butter into cubes and add to the bowl. Rub the butter and flour together with your fingers until it resembles breadcrumb like texture. Add a small amount of cold water, a little at a time, until the dough comes together.

    Knead for a minute to bring everything together and wrap in cling film and place in the fridge for around 20 mins.

    Take the shredded cabbage and, if you have the water left from boiling your gammon (sacred stuff in Ireland!), use it to blanch the cabbage for 1 minute.

    To make the custard mixture add the 4 eggs, cream and milk to a bowl and whisk together.

    Add the mustard and parsley and season with salt and pepper. Whisk together and add in the blanched cabbage and cooked ham, then mix.

    Now it’s time to blind bake your tart case, this is a method to cook the pastry before the filling is added.

    Roll out your pastry and line a 12” tart case, add a sheet of greaseproof paper and add in some rice or dried beans to weigh down the pastry as it’s cooking. 

    Place in a pre heated oven at 180 degrees C and cook for 10 mins, after that time remove the beans and the greaseproof and leave to the side. Brush the base of the pastry with a little egg wash and return to the oven for another 8-10 mins. 

    Then after that time add in the savoury custard mixture and place back in the oven at a reduced heat of 160 degrees C for around 15-20 mins or until there is just a gentle wobble in the middle of the tart.

    Remove from the oven and leave to cool, you dont want to cut it too early as it will still be runny so leave it for a good half hour at least.

    Slice and enjoy!

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