Quiche

Name: Quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g Spring onions; 1 washer (250 g) cooked ham; 1 Garlic clove; 4 discs (10 g each) Bacon; 4 Eggs; 1/4 l Milk; 2 TABLESPOONS Cream cheese with herbs from Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 75 g medieval Gouda cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g Spring onions
1 washer (250 g) cooked ham
1 Garlic clove
4 discs (10 g each) Bacon
4 Eggs
1/4 l Milk
2 TABLESPOONS Cream cheese with herbs from Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
75 g medieval Gouda cheese

Directions

1
Clean and wash spring onions, cut into rings and drain well. Dice the ham. Peel garlic and press it through a garlic press. Halve the bacon slices. In a frying pan, let them crisply drain and put aside.
2
Sauté the garlic in the bacon fat. Sauté the spring onions and ham. Stir eggs, milk and cream cheese until smooth. Season with salt, pepper and dried herbs. Line a quiche tin (26 cm Ø; best with removable bottom) with the baking paper and puff pastry.
3
Leave the edge overlapping. Prick the bottom several times with a fork. Spread onion-ham mixture and bacon on top. Pour egg milk over it. Grate cheese over it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower shelf for about 50 minutes.
4
Cover in between if necessary. Results in about 8 pieces.