Quiche Lorraine with puff pastry

Ingredients for 2 servings:

• 100 g puff pastry, fresh or frozen
• 2 eggs, size L
• 1 shot of milk
• e.g. salt and pepper
• Paprika powder, hot
• 1 tbsp parsley, fresh or frozen
• 75 g raw ham, diced
• 100 g cheese, spicy
• e.g. spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

for a small dish, with puff pastry instead of shortcrust pastry

Roll out the puff pastry into a round shape and line a springform pan (18 cm diameter) lined with baking paper. Make a small upward rim. Prick the edges a few times and refrigerate. Whisk the eggs with the milk, spices, and parsley. Grate the cheese and spread it on the dough with the ham, then pour the egg wash over it. Bake in a preheated oven at 175°C (350°F) for 30-40 minutes, covering with aluminum foil if desired. Garnish with fresh spring onions and serve warm. Personally, I prefer this variation—not true to the original—made with puff pastry. About 450-500 calories per serving.