TROPEA ONION, SAUSAGE & GRANA PADANO QUICHE
300g puff pastry
250ml double cream
5 whole eggs
120ml full fat milk
100g Grana Padano 16 months (use 30g for shaving)
20g ‘nduja salami
50g Tuscan sausage
45g red onion jam
Salt and pepper, to taste
Pre-heat an oven to 195°C.
Roll out the puff pastry.
Grease a 20cm diameter oven-proof dish and line with grease-proof paper.
Lay the pastry on top of the paper and scatter with ceramic baking beans (or dried chick peas, if you don’t have baking beans) to prevent the pastry from rising.
Cook in the oven for 10-15 minutes until light brown.
Remove from the oven and allow to cool; once cool, remove the beans.
Turn the oven down to 150°C.
In the meantime, combine the eggs, double cream, milk and 70g Grana Padano with salt and pepper, and whisk together.
Break up the sausage, and dot it around the pastry case with 30g onion jam and salami.
Pour the egg mix into the case and bake in the oven for 45-60 minutes– until the middle of the quiche is firm to the touch.
To serve, decorate with grated Grana Padano and the remaining onion jam.