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Leek, broccoli and ham quiche

Vegetables65 minutes8 people450 calories
1/52/53/54/55/5 (47 votes)
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By Ascen Jimenez

In today's video we show you how easy it is to prepare this original quiche. We will make the filling with broccoli, leek, cooked ham and cheese.

For the base we are going to use a sheet of puff pastry, of which are in the refrigerated area. You can also make the base at home, as we did for this savory cake: Salty bacon and zucchini tart.

As for the cheese, in addition to grated Parmesan, we are going to use a delicate cheese: Asiago. You can easily replace it with any soft cheese.

Leek, broccoli and cooked ham quiche

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Our quiche, in addition to cheese, cream and egg, will include leek, broccoli and cooked ham. It is very simple since the base will be a sheet of puff pastry.

Leek, broccoli and cooked ham quiche
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: vegetables
  • Calories: 450
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 30 g of Parmesan cheese
  • 150 g leek, thinly sliced
  • 30 g of extra virgin olive oil
  • 190 g of broccoli in florets
  • A little bit of salt
  • A little pepper
  • 100 g Asiago cheese
  • 150 g of cooked ham cut into strips
  • 100 g of kitchen cream
  • 100g milk
  • 1 egg
  • 1 sheet of puff pastry

Preparation

  1. We put the Parmesan cheese in the glass. We grate it during a few seconds in progressive speed 5-10. We take out and reserve.

  2. We put the chopped leek and the extra virgin olive oil in the glass. We program 3 minutes, 120º, speed 1.

  3. Add the broccoli florets, a little salt and a little pepper. We program 15 minutes, 100º, spoon speed. We put it in a bowl and let it cool.

  4. Once cold we put it back in the glass. Add the Asiago cheese, the cooked ham, the grated Parmesan, the cream, the milk and the egg. We program 15 seconds, speed 4.

  5. We preheat the oven to 180º.

  6. We spread the puff pastry on a mold of 26 centimeters in diameter.

  7. We put our filling on the puff pastry, distributing it well.

  8. We place the edges of the dough, putting them on the filling.

  9. Bake at 180º for approximately 45 minutes.

  10. We serve warm.

Notes

By bringing Parmesan we will not have to add too much salt.

More information - Salty bacon and zucchini tart

Source - Vorwerk


Discover other recipes of: Aperitif, Salads and Vegetables

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