Quiche Lorraine from the Omnia

Ingredients for 2 servings:

• 1 pack of quiche and tart dough, round, from the refrigerated section, approx. 300 g
• 1 bunch of parsley
• 100 g cooked ham
• 150 g mountain cheese
• 3 eggs
• 200 ml cream
• Pepper, white
• Nutmeg, freshly grated
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with parsley

Grease the Omnia well or use the silicone mold. Cut a cross-shaped slit in the center of the dough, approximately 10 cm long. Place the dough over the chimney and spread it evenly in the ring. Trim off any excess dough. Cut the cooked ham into pieces. Mix together the eggs, cream, grated cheese, ham pieces, and chopped parsley. Season generously with nutmeg and pepper and add a little salt (the cheese and ham already add salt to the dish). Pour everything onto the quiche dough. Place the Omnia on the stainless steel plate, close the lid, and bake on high for 5 minutes. Then reduce the heat significantly and bake for about 40 minutes, until the egg mixture has set and the dough is lightly browned. Remove from the heat and the stainless steel plate and let rest for about 10 minutes. Serve the quiche with a green salad and a glass of white wine. Serves 2-3.