29 April 2010

Recipe: Two Cheese Quiche

Two Cheese Quiche


400g today ready rolled shortcrust pastry

Egg mixture:
15 g cake flour
125 g full cream milk
125 g fresh cream
195 g extra-large eggs, lightly beaten
1 g salt
1 g origanum
1 g pepper

100 g broccoli florets
250 ml boiling water
5 ml Checkers' Choice 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

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.

Preheat the oven to 180°. 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.


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