Summer quiche

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 300 g cooked ham in one piece
• 1 bunch of leeks or spring onions
• 3 mint leaves, if desired
• 1 bottle of Cremefine for whipping or 250 g whipping cream
• 4 medium-sized eggs, size M
• 1 pinch of nutmeg
• 2 pinches of salt
• 1 pinch of dill, dried
• 2 pinches of pepper
• 2 cloves garlic
• 1 serving of garden cress
• 250 g cheese, e.g. Old Gouda, Emmental, …, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

simple and inexpensive

First, preheat the oven to 200°C (top/bottom heat, fan: 180°C; for combi ovens, top/bottom heat is recommended first). Line a quiche dish (approx. 30 cm) or a casserole or springform pan with the puff pastry; the edges should be 2–3 cm high. To ensure that everything comes out easily later, pierce the pastry with a fork. Any leftover pastry can be cut into thin strips for the grid topping and set aside. Dice the cooked ham and spread it on the pastry. Wash the spring onions and cut them into approximately 1 cm pieces, also scattering them on the pastry. If desired, sprinkle everything with a little finely chopped garden mint. Place the Cremefine and the eggs in a mixing bowl (or better yet, the bowl of a food processor) with nutmeg, salt, dill, and pepper and whisk for ten minutes until frothy. This requires a lot of air to get into the mixture, so you really need to take your time. In the meantime, peel the garlic and chop into small pieces. Trim the cress leaves and chop finely if desired. Add both to the egg mixture and fold in. Carefully pour the egg mixture over the ham and spring onions and scatter the grated cheese on top. Arrange any leftover pastry in a diamond or squiggle pattern. Bake the quiche in the lower third of the oven for 25 minutes. Keep it still; if the door bangs, the quiche may collapse. If possible, after 25 minutes, set the oven to fan/convection oven at 180°C and continue cooking for about 10 minutes until the desired brown color. Remove the quiche from the oven and enjoy hot or cold. Serve with cucumber or leaf salad.