Tuesday“With a quiche you always have food at home”, my mother always said. Making it tasty is an art and very easy at the same time. The advantage? You can use everything in it, so feel free to check what you have in the fridge Be sure to stew your vegetables first, so that no moisture sneaks into the quiche… Enjoy!
Preparation time: 30 minutes
Oven time: 45 minutes oven time
Price: € 3.75
Ingredients for 4 to 8 people
• 1 sheet of puff pastry
• 1 garlic clove, finely chopped
• ¼ Savoy school
• 1 onion
• 2 potatoes
• 8 tbsp smoked bacon cubes
• 4 slices of dried ham
• 1 reblochon kaas
• 2 eggs
• 1 egg yolk
• 2dl milk
• 2dl room
• butter
• pepper and salt
• 1 tsp vegetable stock
• 1dl water
• nutmeg
That’s how you make it
Preheat the oven to 180°C.
Saute finely chopped onion in butter, along with the garlic. Cut the potatoes into pieces and add them to the pan together with the smoked bacon cubes.
Rinse the savoy cabbage and chop finely. After a few minutes let it stew in the pan and add the water and vegetable stock. Let everything simmer on a low flame. Is everything cooked? Then let it drain and cool in a colander.
Then mix the eggs and egg yolk with the milk and cream. Season with salt, pepper and a pinch of nutmeg.
Arrange the puff pastry nicely in a cake tin and cut off the protruding edges to prevent them from burning during the oven time. Start by spreading the savoy cabbage over the puff pastry.
Then take the cheese and cut it in half lengthwise. Cut one half further into cheese cubes and place on top of the Savoy cabbage. Pour over the egg mixture and finish with the dried ham.
Place the quiche in the preheated oven at 180°C for 25 minutes. Meanwhile, cut the second half of the cheese into cubes and spread it over the quiche after the first 25 minutes of baking time. Then return to the oven for another 15 minutes.
Tip: Do you want to cut the quiche into pie pieces? After baking, let the quiche cool down for a while and set in the fridge. Then you can cut beautiful pieces and heat them up to enjoy.
Every day you will find a recipe from HLN Food in the weekly newspaper.
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