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.
