I have been using my slow cooker more and more lately and recently came across “The Best Slow Cooker Gammon Recipe” over on This Mummy which is run by the lovely Laurenne. The whole family are completely addicted to this quick and simple recipe which you serve as pulled gammon. The best thing about it is that there is always plenty of leftover gammon and so my Quiche Lorraine is the perfect dish to use some of it up! If you don’t happen to have any pulled gammon then of course you can just use chopped up ham like I’d been doing up until now! I do however implore you to try out Laurenne’s recipe as it’s quite the simplest gammon recipe you could ever find. I’ve been using Value gammon which costs around £3.75 and when you can get 2 main meals plus sandwiches out of it I think this is a really great way of saving money on your food bills.
I’m not a fan of fuss and fiddle so this Quiche Lorraine recipe simply uses a sheet of puff pastry which you roll out still attached to its plastic backing (just to make it slightly wider to fit the tin). Then the pastry is simply popped in the tin and the edges are trimmed and folded down over the filling for a really quick and easy dinner.
As this dish is so frugal using leftover gammon I’m entering it into Credit Crunch Munch which is run by myself and Helen of Fuss Free Flavours and being run this month by Alex over at Gingey Bites. I am also entering the Family Foodies challenge which is run by Vanesther of Bangers & Mash (current host) and Lou of Eat Your Veg where the theme is cheap and cheerful.
- 1 x 375g Pre-rolled puff pastry
- 110g Mature Cheddar, grated
- 120g Slow cooked pulled gammon (unsmoked)
- 4 Large eggs
- 100 mls Milk or single cream
- 1 heaped tbsp grated onion (I use my blender’s herb chopper)
- Nutmeg, a good grating
- Salt and pepper
- Pre-heat the oven to 180⁰C.
- Grease a lasagne tin 20cm x 24cm.
- Unroll the pastry sheet and give it a little roll with a rolling pin to slightly stretch the width to fit the tin.
- Lay the sheet over the tin and press into the corners gently.
- Trim off excess pastry. (Use for cheese straws etc)
- Sprinkle ¾ of the cheese over the base and then scatter over the pulled gammon.
- Sprinkle on the rest of the cheese.
- Put the eggs, milk, onion, nutmeg, salt and pepper in a bowl and whisk together.
- Pour the mixture over the cheese and ham.
- Fold the pastry sides down over the egg to encase it.
- Bake on the bottom shelf for 38 – 40 minutes until golden and pastry is thoroughly cooked.