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Ham and (abbey)cheese quiche with chives

  • 2 x 18 cm Pidy Gourmet Quiches
  • 1/2 red pepper
  • 1 slice abbey cheese, 3 mm thick
  • 1 slice raw ham, 2 mm thick
  • 1 egg
  • 2 egg yolks
  • 1 dl cream
  • 1 dl milk
  • salt and pepper
  • a pinch of paprika
  • 1/2 tbs chives, chopped
  • chives
  • Skin the red pepper, remove the seeds and seed membrane and chop into small pieces
  • Cook gently in lightly salted water, spoon out and cool, leave to drain
  • Cut the abbey cheese into 1/3 cm pieces
  • Cut the raw ham into thin strips
  • Loosely beat the eggs and egg yolks and stir in the cream and milk
  • Season with a little salt, pepper and a pinch of paprika and mix in the chopped chives
  • Put the Pidy Gourmet Quiches on a baking sheet, fill with the pieces of cheese, strips of ham and pepper and pour over the egg/cream mixture up to the rim
  • Put in a pre-heated oven at 150 °C and bake the Pidy Gourmet Quiches for 20 minutes
  • Garnish with a few chives and some lettuce leaves