Home / Brunch Creamy Black Forest Ham, Wild Mushroom and Goat’s Cheese Quiche
5 tsp (25 ml) sugar
2 eggs and mix
75g grated Parmesan cheese
75g grated Emmenthaler cheese
400 ml NESTLÉ Dessert & Cooking Cream
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
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.