Quiche Lorraine

Makes 3 quiches, 4-5 portions per quiche

Ingredients

• 1 litre Millac gold
• 450g (7-8) whole eggs
• 2-3 sprigs fresh parsley, chopped
• 100g grated parmesan cheese
• salt and pepper to taste
• 3 x 24cm pastry base - baked blind, approximately 310g short pastry per flan. 
• 800g lean ham, thinly shredded or diced
• 200-250g sliced tomatoes
• 50g shaved or grated parmesan cheese
• fresh ground black pepper

Method

• Line the flan rings with short pastry and bake blind, or purchase ready made flan cases
• Mix the Millac Gold with the whole eggs and chopped parsley to a smooth cream
• Evenly arrange the ham in the pastry base, approximately 260g of lean ham per case
• Season the Millac Gold mix and stir in the grated parmesan cheese. Fill each flan case with approximately 530ml of the mix.
• Decorate the top with tomato slices, an additional grating of cheese and a little ground black pepper.
• Bake for approximately 45-60 minutes at 160-170ºC or until firm and set.