Ham and arugula quiche and something good that won't last long

As I move towards the last episodes of The Killing, I keep thinking of how unfair it is for such a fantastic TV show to be cancelled at such an early stage (the show’s been cancelled twice, actually, which is even more shocking). I’ve read that Netflix has ordered a fourth season consisting of six episodes to conclude the series – thank you, Netflix – but it is still hard for me to understand how something so good can last so little – the über boring Frasier had eleven seasons, for crying out loud.

Quiches are something I never eat unless I make them (or my grandmother – she makes mean quiches) – the soggy pastry usually tastes like nothing and the filling is tough and equally flavorless. :S When I eat quiche I want the pastry to be buttery and flaky and the filling to be silky, with a little wobble. The recipe I bring today is slightly different: the base is made with puff pastry – which was perfect for me since I was short on time that day – and the parmesan sprinkled on top of the filling creates a golden and crisp topping. Yum – thank you, Donna.

I guess that good food made properly is like good TV series: we don’t get them often, so when we do we should enjoy them to the fullest.

Ham and arugula quiche
from the always delicious Donna Hay magazine

1 ½ tablespoons unsalted butter
1 onion, finely chopped
8 eggs
1 cup (240ml) single cream
salt and freshly ground black pepper
2 sheets store-bought puff pastry, thawed
250g sliced ham, torn
2 cups baby arugula leaves
½ cup finely ground parmesan

Preheat the oven to 200°C/400°F and place a large baking sheet inside to heat up. Heat a frying pan over high heat, add the butter and onion and cook for 1-2 minutes or until golden. Transfer to a large bowl and cool. Add the eggs, cream, salt and pepper and whisk to combine. Line two 18cm loose-bottomed lightly buttered fluted tart pans with the pastry and trim the edges. Prick the cakes with a fork. Refrigerate for 10 minutes. Divide the ham and arugula between the tart shells and carefully pour over the egg mixture. Sprinkle with the parmesan and transfer to the oven (onto the baking sheet). Bake for about 30 minutes or until tops are puffed and golden.
Cool slightly and serve.

serves 8 - I made three 10cm (4in) tartlets eyeballing the amounts of rocket and ham and using 1 300g-sheet of puff pastry, 3 eggs, 1/3 cup cream, pinch of freshly ground nutmeg, ½ onion, 1 tablespoon butter and 3 tablespoons parmesan