Top the broccoli with the dressing and serve with the quiche.
Ham, Pear and Gorgonzola Quiche
Ingredients
- Quiche:
- 500g 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
- 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
- Quiche:
- 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.
- Broccoli salad:
- 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.
Serve
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