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Method

  1. 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.
  2. Serving Suggestion

    • Side salad.

  3. Tip

    • Add extra vegetables to the quiche to bulk out.

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