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.
