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6 Serves/Makes

Cooking Time: < 60 min

Rustic Broccoli & Ham Quiche

Ingredients

Crust:

4 sheet(s) phyllo pastry

45 ml butter , melted

Filling:

30 ml oil

1 onion(s) , chopped

1 red pepper(s) , chopped

15 ml mild curry powder

125 g ham , chopped

200 g broccoli florets , cooked until just soft & well drained

60 ml fresh coriander , chopped

salt & freshly ground black pepper to taste

200 g LANCEWOOD^® Mature Cheddar , grated

250 g LANCEWOOD^® Sour Cream

3 extra large egg(s)

125 ml fresh cream

Method

Crust:
Preheat the oven to 180⁰C. Grease a springform pan.

Brush the phyllo sheets lightly with butter and layer, without overlapping corners, into the prepared 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 for 30 - 40 minutes or until golden and set.

HINTS & TIPS:
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.

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