Lunch / Dinner

LANCEWOOD® RUSTIC BROCCOLI & HAM QUICHE

6

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Oven

Ingredients

Crust:

4 sheets phyllo pastry

45 – 60 ml melted butter

 

Filling:

30 ml oil

1 onion, chopped

1 red pepper, chopped

15 ml mild curry powder

125 g ham, chopped

200 g small broccoli florets, cooked until just soft and well drained

60 ml freshly chopped coriander

salt and freshly ground black pepper to taste

200 g LANCEWOOD® Mature Cheddar, grated

250 ml LANCEWOOD® Sour Cream

3 extra large eggs

125 ml fresh cream

Method

Crust:

Brush the phyllo sheets lightly with butter and layer, without overlapping corners, into a greased springform pan. Gently push into the pan. 

 

Filling:

Heat the oil and fry the onion and red pepper until soft. Add the curry powder and fry for 1 more minute. Add the ham, broccoli, coriander and seasoning to taste. Mix through. Sprinkle ⅓ of the cheese into the base of the prepared crust. Spoon the broccoli mixture over and spread out evenly. Sprinkle the remaining cheese over (⅔). Beat the sour cream, eggs and cream together. Pour over. Place on a baking sheet. Bake in a preheated oven at 180C for 30 - 40 minutes or until golden and set.

 

Cook's notes:

Leave out the ham for a vegetarian version.

Add ½ a cup of whole kernel corn to the mixture for variety.  

Use 125 g thinly sliced smoked chicken instead of ham.

Sour Cream FSI

Sour Cream FSI

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Sour Cream

Sour Cream

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Mature Cheddar

Mature Cheddar

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