Ham, Blue Cheese and Pear Quiche - Careme Pastry

Name: Ham, Blue Cheese and Pear Quiche - Careme Pastry
Ingredients: 1 (435g packet) Carême Sour Cream Pastry, defrosted; 1 brown onion, finely diced; 1 large pear, firm peeled and diced into 1cm cubes; 1 cup ham diced into 1cm cubes; 200ml crème fraiche; 2 large eggs; Freshly grated nutmeg; 2 tablespoons chopped fresh flat leaf parsley, finely chopped; 120g crumbled blue cheese (for something special try the French blue cheese Roquefort); Reduce oven to 160C fan-forced.; Sauté the onion with some salt & pepper over medium heat until translucent, 3 to 5 minutes.; Remove from the heat and stir in the diced pear and ham.; In a pouring jug blend together the crème fraiche, eggs and a couple of gratings of nutmeg, whisk until combined then stir in the parsley.; Spread the onion, pear, ham mixture over the base of the tart then top with the blue cheese.; Close the door and bake for 30 minutes or until set and golden at 160c fan-forced. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day.

www.caremepastry.com.au

Wanting a grown up quiche?? Try our take on the traditional ham quiche Easy to make step by step guide and super tasty- made using Sour Cream Shortcrust

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Ingredients

1 (435g packet) Carême Sour Cream Pastry, defrosted
1 brown onion, finely diced
1 large pear, firm peeled and diced into 1cm cubes
1 cup ham diced into 1cm cubes
200ml crème fraiche
2 large eggs
Freshly grated nutmeg
2 tablespoons chopped fresh flat leaf parsley, finely chopped
120g crumbled blue cheese (for something special try the French blue cheese Roquefort)
Reduce oven to 160C fan-forced.
Sauté the onion with some salt & pepper over medium heat until translucent, 3 to 5 minutes.
Remove from the heat and stir in the diced pear and ham.
In a pouring jug blend together the crème fraiche, eggs and a couple of gratings of nutmeg, whisk until combined then stir in the parsley.
Spread the onion, pear, ham mixture over the base of the tart then top with the blue cheese.
Close the door and bake for 30 minutes or until set and golden at 160c fan-forced. Remove from oven and leave for 20 minutes or so before removing tart tin, serve at room temperature the same day.