Pear and ham quiche with raclette cheese

Name: Pear and ham quiche with raclette cheese
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 roll of fresh puff pastry; 7-10 Tbsp (275 g with 6 squares on the refrigerated shelf; from CroustiPâte); 1 can(s) (850 ml) Pears; 6 (20 g each) Discs; 7-10 Tbsp Raclette cheese; 6 thin slices of cooked ham; 7-10 Tbsp white pepper; 1 medium onion; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, 1 pinch sugar, 2 tablespoons oil; 200 g Lamb's lettuce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 roll of fresh puff pastry
7-10 Tbsp (275 g with 6 squares on the refrigerated shelf; from CroustiPâte)
1 can(s) (850 ml) Pears
6 (20 g each) Discs
7-10 Tbsp Raclette cheese
6 thin slices of cooked ham
7-10 Tbsp white pepper
1 medium onion
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, 1 pinch sugar, 2 tablespoons oil
200 g Lamb's lettuce

Directions

1
Take the dough out of the foil and let it rest for a short time. Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3). Drain the pears. Roll out dough and separate into squares
2
Line 6 casseroles or tartlet cups (approx. 10 cm Ø) with it. Prick the pastry bases several times with a fork. Place the cheese slices on top of each other and remove the rind
3
1 slice of ham, 1 pear half and 1 slice
4
Put cheese on the dough. Sprinkle with pepper. Bake the quiches in a hot oven for about 15 minutes until golden brown
5
Peel and chop the onion. Mix with vinegar, salt, pepper and sugar. Whip the oil into it. Wash and clean the salad. Mix with the sauce. Arrange everything