Beautifully flaky puff pastry is filled with #JustDelicious cubed ham, strips of dried pears and a combination of grated gorgonzola and gouda cheeses, covered with a silky mixture of eggs and cream and oven-baked until completely set. Serve with pan-fried broccoli covered with a smokey bacon mayonnaise dressing.
Prep Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Serves: 2
Ingredients: |
|
Quiche |
|
500 g | Eskort Mini Picnic Ham, cubed |
1 roll | puff pastry |
4 | eggs |
| salt and pepper |
500 ml | cream |
125 ml | dried pears, sliced into thin strips |
30 ml | gorgonzola cheese, grated |
125 ml | gouda cheese, grated |
Method:
Preheat the oven to 200°C.
Prepare a quiche pan with spray and cook and line with baking paper.
Roll out the puff pastry, line the quiche pan, place in the fridge to rest.
Whisk the eggs, cream, salt and pepper in a medium sized mixing bowl.
Add the cubed ham, pears and cheese to the pastry and pour over the egg mixture.
Bake for 25 - 30 minutes.
Ingredients: |
|
Broccoli Salad |
|
200 g | Eskort Bacon Cutts or Diced Bacon |
200 g | tender stem broccoli |
15 ml | olive oil |
125 ml | tangy mayonnaise |
50 ml | sour cream |
| salt and pepper |
Method:
Add a little olive oil to a medium sized frying pan and fry the bacon over a high heat until crispy.
Pan fry the broccoli in the bacon fat and season to taste.
In a mixing bowl, combine the bacon, mayonnaise, sour cream and the remaining bacon fat.
Serving:
Top the broccoli with the dressing and serve with the quiche.