John Myers
Ingredients for 1 servings:
- ½ package puff pastry, gluten-free
- 1 stalk(s) leek
- Salt
- 50 g ham, cooked
- 2 eggs
- 200 ml cream
- Sea salt
- Pepper, black from the mill
- nutmeg
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
nice finger food, quick to make
Thaw the puff pastry. Wash the leek thoroughly, halve it lengthwise, and cut it into very fine rings. Sprinkle it generously with salt and let it stand for at least 30 minutes. Finely dice the ham. Place the leek in a sieve, rinse it briefly with cold water, and let it drain well. Mix it with the ham cubes. Cut baking paper into strips and line the muffin tin. If the tin is not coated, it is recommended to butter it beforehand. Roll out the puff pastry and cut out shapes using a round cutter larger than the muffin tin. Preheat the oven to 180 degrees Celsius. Beat the eggs and cream well and season with sea salt, black pepper, and nutmeg. Press the puff pastry circles into the muffin tin. Pour in the leek and ham mixture and pour over the egg and cream sauce. Bake the quiche for about 30 minutes. It tastes great hot or cold. If there is any mixture left over, it can be put into heatproof jars and baked.
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