Quiche lorraine with Easter remains
Easter is behind us, we’ve condensed with the well-known flavors that make up a traditional Easter breakfast and now we’re looking at what to do with the leftovers. Nobody eats ham anymore, there is still spring onions left … It’s best to camouflage it all together in quiche and make a nice lunch. Quiche lorraine with Easter leftovers!
- 200 g Bakin ‘bread flour mix
- 80 g of cold diced butter
- a pinch of salt
- 3 top with a full tablespoon of sour cream
Rub the butter into the flour to get a coarse crumb structure. Add the remaining ingredients and knead the dough. immediately roll out the dough on a floured surface and line the pie tin. Cover with baking paper and load with rice or beans and bake for 10 minutes in an oven preheated to 180°C. After 10 minutes, remove the baking paper and return the dough to the oven to bake for another 5 minutes.
- a string of spring onions
- 250 g of diced Easter ham
- 2 eggs
- 250 g sour cream
- 100 ml of soft
- 150 g grated cheese (I used cheddar)
- salt and freshly ground pepper (to taste)
Fry the ham in a pan without adding fat. Add the chopped spring onions, sauté briefly and allow to cool. Beat the eggs and add the spices. Stir in sour cream and milk. Add onion and ham and grated cheese. Pour the mixture onto the baked dough and, if desired, sprinkle with additional cheese. Bake for about 20 minutes in an oven preheated to 180°C until the filling hardens, then increase the oven temperature to 200°C and bake for another 5 minutes or so until the surface gets a nice color. Cool on the grill. Serve lukewarm or cold.