Recipe: Two Cheese Quiche

Two Cheese Quiche Pastry 400 g ready rolled shortcrust pastry Egg Mixture 15 g cake flour 125 g full cream milk 125 g fresh cream 195 g eggs (lightly beaten) 1 g salt 1 g

Two Cheese Quiche

Pastry

  • 400 g ready rolled shortcrust pastry

Egg Mixture

  • 15 g cake flour
  • 125 g full cream milk
  • 125 g fresh cream
  • 195 g eggs (lightly beaten)
  • 1 g salt
  • 1 g origanum
  • 1 g pepper

Filling

  • 100 g broccoli florets
  • 250 ml boiling water
  • 5 ml oil
  • 50 g onion (finely chopped)
  • 80 g parma ham
  • 3 g origanum
  • 3 g thyme
  • 100 g ricotta (grated)
  • 125 g blue cheese (crumbled)

Pastry

  1. Roll out defrosted pastry

  2. Press into tart foil container and cut off the edges with sharp knife

Egg Mixture

  1. Mix the flour with a small amount of milk to form a paste

  2. Combine all the ingredients together and whisk

Filling

  1. Preheat the oven to 180°C

  2. Place the broccoli in the water for 10 minutes and drain the water

  3. Heat the oil in the pan and fry the onion and broccoli

  4. Add the parma ham and fry for 5 minutes or until crispy

  5. Place the broccoli, onion, ham, origanum and thyme in a bowl and mix well

  6. Place the mixture into the tart foil container

  7. Sprinkle with ricotta and blue cheese

  8. Pour the egg custard mixture over

  9. Bake in a preheated oven for 50 minutes or until set or light brown on top

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