Saturday, January 06, 2007
A Treasure From Italy
Prosciutto and Ham Quiche......... This one is a very intense and meaty version of the quiche Lorraine. And, it is quick and easy.
For the crust, try using a flaky pate brisee or unsweetened crust. There are scads of recipes around and I bet you have three or four tucked away somewhere.........well, go get them. We have a quiche to make!
Preheat oven to 425 degrees
One Pate Brisee
1 Cup of diced prosciutto
1 Cup of ham, diced
3/4 Cup of Gruyere cheese, freshly grated
3/4 cup of creme fraiche-which I made just by using buttermilk,whipping cream and lemon juice. It is absolutely delicious made this way.
2 eggs, slightly beaten
Salt and pepper to taste
Place the pate brisee in a prepared tart pan. Trim the edges to fit. Prick the dough base with a fork and cover with a plastic wrap. Place in your refrigerator and chill for one hour.
Blind bake the pastry for 20 minutes or until it starts to become a golden brown color. Cool for a few minutes. Now fill with the meats and cheese..
Beat the eggs, creme fraiche, salt and pepper and pour over the meat filling. Bake 40-45 minutes or until the filling is firm and top has a golden crust.
How easy is this? Try using one of the prepared pie crusts from the grocery if you are short on time. I have used this crust before and it works well. Happy Cooking!