Ingredients
Method
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Sheets shortcrust pastry 2 x
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Oil 20 ml
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Onion, diced 100 g
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Cream 400 ml
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Eggs 4 x
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Ham, diced 300 g
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Frozen peas 200 g
Preparation
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Method
- Line a 26-cm tart tin with shortcrust pastry. Freeze for 10 minutes.
- Transfer tart tin to oven and blind bake pastry case for 10 minutes at 180 degree Celsius Cool.
- Heat oil in a saucepan and cook onion until softened. Add cream and CONTINENTAL Professional Gluten Free Garden Pea & Ham Soup Mix and simmer, stirring continuously for 5 minutes. Transfer to a bowl and cool.
- Add eggs, ham and peas to the mixture and season with pepper.
- Pour into tart shell. Bake for 25 minutes at 180 degree Celsius until set.
- Serve quiche with steamed broccoli and tomatoes.
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Serving Suggestion
- Side salad.
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Tip
- Add extra vegetables to the quiche to bulk out.
