Ingredients

  • 200g butter
  • 5 tsp (25 ml) sugar
  • 2 eggs and mix
  • 75g grated Parmesan cheese
  • 75g grated Emmenthaler cheese
  • 330g flour
  • 400 ml NESTLÉ Dessert & Cooking Cream
  • 3 eggs
  • 1 extra egg yolk
  • 70g sliced black forest ham
  • 1 cup (250 ml) sliced wild mushrooms
  • 80 g goat's milk cheese
  • 1 Tbsp (15 ml) chopped fresh parsley
  • Salt and pepper

Method

  • Preheat oven to 180˚C.
  • Cream 200 g butter and 5 tsp (25 ml) sugar. Add 2 eggs and mix.
  • Add 75 g grated Parmesan cheese, 75g grated Emmenthaler cheese and 330g flour and work into a dough.
  • Wrap in clingfilm and allow pastry to rest in fridge for 30 min.
  • Roll out the pastry and line 1 large quiche mould or 6 individual quiche moulds.
  • Return the lined mould(s) to the fridge for a further 10 minutes.
  • Blind bake** the dough for 5-8 minutes. Lower the oven temperature to 160˚C.
  • Meanwhile, combine 400 ml NESTLÉ Dessert & Cooking Cream, 3 eggs and 1extra egg yolk, and whisk together.
  • Add 70g sliced black forest ham, 1 cup (250 ml) sliced wild mushrooms, 80g goat's milk cheese, 1 Tbsp (15 ml) chopped fresh parsley, salt and pepper to taste, and stir.
  • Pour the mixture into the pastry shell(s), still in the mould(s).
  • Bake in the oven for 10-12 minutes or until quiche mixture is almost set.
  • Remove from the oven and allow to cool in the mould(s).
  • Best served at room temperature and prepared 24 hours ahead.

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