Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 1 packet puff pastry from the refrigerated shelf (275 g)
- 180 g peas, frozen
- 100 g cooked ham
- 200 g macaroni (mini macaroni)
- 200 g Gouda cheese, rated
- 5 egg (s)
- 400 g sour cream
- 100 ml Cremefine or other low-fat cream
- 3 teaspoons parsley, frozen
- salt and pepper
- nutmeg
- 6 cherry tomato (s)
- some fat for the shape
- some flour for the work surface
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet, drain and drain well. Preheat the oven to 180 ° C fan oven. Dice the ham.
- Mix the macaroni with ham, peas and 100 g Gouda cheese in a bowl.
- Put some flour on the work surface and fold up the puff pastry rectangle and roll it out until the dough is about 35 x 35 cm.
- Grease a springform pan, put the puff pastry in it and form an edge about 5 cm high. Poke holes in the bottom with a fork. Now put the macaroni, ham, peas and cheese in the springform pan on top of the batter.
- Whisk the 5 eggs with sour cream, cream, pepper, a little salt and a little nutmeg and pour this over the contents of the springform pan. Halve the cherry tomatoes and place on the quiche.
- Scatter the remaining 100 g Gouda cheese on top and bake the quiche on the bottom rack for 45 minutes. After baking, sprinkle with the parsley and let stand for about 10 minutes.
- A quick tomato sauce made from strained tomatoes, pepper, vegetable stock, Italian herbs and a pinch of sugar also tastes great.
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