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
-
Roll out defrosted pastry
-
Press into tart foil container and cut off the edges with sharp knife
Egg Mixture
-
Mix the flour with a small amount of milk to form a paste
-
Combine all the ingredients together and whisk
Filling
-
Preheat the oven to 180°C
-
Place the broccoli in the water for 10 minutes and drain the water
-
Heat the oil in the pan and fry the onion and broccoli
-
Add the parma ham and fry for 5 minutes or until crispy
-
Place the broccoli, onion, ham, origanum and thyme in a bowl and mix well
-
Place the mixture into the tart foil container
-
Sprinkle with ricotta and blue cheese
-
Pour the egg custard mixture over
-
Bake in a preheated oven for 50 minutes or until set or light brown on top