Ricotta Ham Quiché

1 We whisk the egg and 2 egg yolks with the ricotta and add the creme fraîche, like freshly grated pepper from the mill and nutmeg, and 2 dashes of Tabasco and the Grana Padano.

Here we lay out a high, but small 18cm SPRINGFORM with the pure butter puff pastry, pierce it and lightly flour it. We put L O C K E R on top, which means we lift the middle of the ham a little and in between we add a layer of the ricotta, egg and cream cream. Now this quiché comes for 60 minutes at 175 ° in the oven with convection 160 ° and is then served with a side salad and a glass of prosecco.

With this quiché, look for excellent ham quality with a HAUCHDUENNEN cut, because with this fine quiché your favorite ham, HAUCHDUENN cut, plays the leading role in a real, seductive taste experience.