A basic quiche.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 1/2 | sheets | shortcrust pastry |
| 8 | large | eggs |
| 1 1/2 | cups | heavy cream |
| 4 | stems | shallots |
| 3 | whole | large garlic gloves |
| 200 | grams | smoked ham hock |
| 30 | grams | parmigiano-reggiano cheese |
| 200 | grams | brie / camembert cheese |
| 1 | whole | red bell pepper |
| 1/2 | tsp | salt |
| 1/2 | tsp | white pepper |
| 1/2 | tsp | smoky paprika |
| 2 | tsp | dijon mustard |
| 1/2 | tsp | cayenne pepper |
Directions
Line a greased baking pan with the pastry and weigh it down with some glass beads. Place it in a moderate oven and par bake for about 10-15 minutes. Remove from the oven and allow to cool.
Combine eggs, cream, shallots, hard chese, and ham in a dish. Season well with salt, pepper, paprika and cayenne.
Pour half the ingrediants into the dish and then layer it with the soft cheese. Pour the rest of the mix on top. Give it a light dusting with some more hard grated cheese to help the top brown.
Bake in a moderate oven for 40 minutes.
Optional
- Add parsley.