Carina-Forum для эстетов и гурманов
Полезное

Carina-forum is on Facebook
My recipe

Pear, ham and walnut quiche

Киш с ветчиной, грушами и грецкими орехами

PASTRY

  • 400 ml AP flour
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 100 g cold butter (cubed)
  • 50 ml cold water
  • 1/3 tsp ground black pepper
  • 1 tsp baking powder
  • Mix the flour with baking powder, sugar, salt and pepper
  • Rub in the butter until you have a soft breadcrumb texture. Add the cold water to make the crumb mixture come together to form a firm dough.
  • Knead lightly to form dough, roll out to line a 22 cm (base) and 5 cm deep lightly greased tart dish and leave in the fridge for 15 min

FILLING

  • 2 large firm-ripe pears, peeled, cored and sliced
  • 100 ml toasted and chopped walnuts
  • 150 g cooked smoked ham, sliced (cooked York ham+3 slices smoked bacon)
  • 200 ml grated Emmental cheese
  • 150 ml grated Parmesan (Parmigiano) cheese
  • 200 ml half&half cream (milk)
  • 3 eggs
  • ¼ tsp ground nutmeg (optional)
  • ¼ ground black pepper
  • Preheat the oven to 190C.
  • Take the tin with the quiche crust out of the fridge, pierce with fork in several places, and trim the edge.
  • Sprinkle the walnuts into the pastry base; add the sliced ham and pears.
  • Whisk together the eggs, cream, salt, nutmeg and pepper. Add Parmesan cheese and stir well, pour over the filling.
  • Sprinkle grated Emmental cheese over the top and bake for 35-40 minutes or until set. Remove from the oven, allow cooling and setting further.