Mini quiche with Parma ham

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 125 g + 1 tablespoon butter
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 4 Pears
  • 2-3 TABLESPOONS Lemon juice
  • 100 g Fresh cream
  • 100 ml Milk
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 75 g Roquefort cheese
  • 3 Stem(s) Thyme
  • 4 discs Parma ham
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cut 125 g butter into pieces. Knead flour, butter, 1 pinch of salt and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 20 minutes.

  2. 2

    Wash the pears, grate them dry and cut them in half. Remove the core. Cut halves into slices and sprinkle with lemon juice. Roll out the dough thinly on a floured work surface and cut out circles (approx. 13 cm Ø).

  3. 3

    Knead the remaining dough again, roll out and cut out a total of 8 circles. Grease 8 tartlet cups (approx. 10 cm Ø) with a removable base and place one circle of dough in each. Press the edges together.

  4. 4

    Heat 1 tablespoon of butter in a frying pan, toss pear wedges in it for 1-2 minutes and season with a little salt and pepper. Whisk crème fraîche, milk and 3 eggs and season with salt, pepper and a little nutmeg.

  5. 5

    Spread pear slices into the moulds. Crumble Roquefort over them. Pour in the egg milk until just under the rim. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

  6. 6

    Wash the thyme, dab dry and chop the leaves coarsely. Halve the Parma ham. Sprinkle the quiches with thyme and cover each with 1/2 slice of Parma ham. Serve immediately.

Nutrition Facts

KCAL
410 kcal
CARBS
31 g
FATS
26 g
PROTEINS
11 g