Ham, pear and gorgonzola quiche

By YOU Digital
12 February 2019


Preparation: 30 min | Cooking: 30 min | Serves 2

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.



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


Preheat the oven to 200°C.


  • 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.

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