Witlof and Ham Quiche

Tuesday, August 25, 2009



I had some friends over for lunch and I made this quiche because it's easy. I can prepared it before they arrived and just leave it in the oven to keep it warm. When it's time to eat, it's ready to be served. The main ingredient for the quiche is 'Witlof' which is known as Chicory or Belgian Endive in English. 'Witlof' is available all year long in the Netherlands and most Dutch loves it. We usually have it with a typical dutch cheese sauce and mashed potatoes. Well..... that sounds like an idea for my next recipe.





Witlof and Ham Quiche

Ingredients

1 pack of frozen puff pastry
300grams Witlof also known as Chicory
150grams of ham in cubes
3 eggs
200grams of shredded cheese
200ml of full cream milk
Salt and pepper
24cm round bake form , with or without removable bottom



Cook witlof in salted water for about 8 mins. Drain well and leave to cool.
Defrost puff pastry and lay it on the bake form as base for the quiche. The height should be about 3cm at the side.

Preheat oven to 200⁰c.
Cut witlof into half and place it on the base of the quiche.

Add in the ham cubes and sprinkle half of the shredded cheese.



Whisk eggs and milk in a container and pour it over the quiche. Sprinkle rest of the cheese over.


You can 'tidy up' with a fork by pressing against the side.

Bake at 200⁰c for about 35-40 mins.

Tips
:Make sure that the witlof is well drained. The excess water will affect the texture of the quiche.


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