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 smoky bacon-mayonnaise dressing.
Ingredients
Quiche
1 roll puff pastry
4 eggs
500ml (2c) cream
salt and pepper
500g Eskort Mini Picnic Ham, cubed
125ml (½c) dried pears, sliced into thin strips
30ml (2T) Gorgonzola cheese, grated
125ml (½c) Gouda cheese, grated
Broccoli salad
15ml (1T) olive oil
200g Eskort Bacon Cutts or Diced Bacon
200g tenderstem broccoli
salt and pepper
125ml (½c) tangy mayonnaise
50ml sour cream
Method
Preheat the oven to 200°C.
Quiche
- Grease a
quiche pan with nonstick spray and line with baking paper.
- Roll out
the puff pastry, line the pan with it and put it in the fridge to rest.
- Whisk the
eggs, cream, salt and pepper in a medium-size mixing bowl.
- Put the
cubed ham, pears and two types of cheese on top of the pastry and pour the egg
mixture over.
- Bake for
25-30 minutes.
Broccoli salad
- Add a
little olive oil to a medium-size frying pan and fry the bacon over a high heat
until crispy and set aside.
- 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.
- To serve,
top the broccoli with the dressing and serve with the quiche.
