Ham, Pear and Gorgonzola Quiche

Prep Time


Cook Time


Total Time





  • 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


  • 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.


Top the broccoli with the dressing and serve with the quiche.