John Myers
Quich with Puff Pastry
The perfect quich with puff pastry recipe with a picture and simple step-by-step instructions.
- 125 g Smoked ham
- 100 g Grated Gouda
- 4 piece Free range eggs
- 1 a cup Cream 30% fat
- 1 packet Puff pastry roll
- 1 kg Leek
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- A quich pan or large pizza pan, grease well and sprinkle with flour.
- Dice the raw ham, or buy it already diced, and fry it well in a pan.
- Clean the leek, cut into slightly thicker rings and add to the bacon. Steam glassy.
- Roll out the puff pastry and place in the quich pan. Cut away what’s on top and pull up one edge.
- Mix the eggs with the cream, but add a little salt as the ham already has salt. Add pepper and some nutmeg. Stir the Gouda into the cream.
- Preheat the oven to 180C.
- Spread the leek ham mixture on the puff pastry. Then spread the egg cheese cream over it.
- Bake on the middle rack for about 25 minutes. Depending on the oven. Or until it’s golden yellow.
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