This quiche is chock-full of tasty ingredients such as ham, cheese, cream…And because it includes broccoli as well I tell myself that it is surely healthy too (eheum)…

Ingredients:

1 roll of ready-made puff pastry

1 broccoli, cut in florets

3dl – 1 cup cooking cream

3 eggs

100g – 3.5 ounces grated Emmental cheese

50g – 1.75 ounces grated Parmesan cheese

100g – 3.5 ounces Serrano ham in tiny strips

Cooking instructions:

Pre-heat the oven at 180°C – 356°F.

Cook the broccoli in boiling salted water for 3 minutes. Drain well.

Spread the puff pastry over the baking tin and spread the broccoli on top of it.

Mix in a bowl the eggs, the cheese, the cream, and the ham. Add salt and black pepper to taste. Pour this mix onto the broccoli.

And that is it my friends! It really can’t be easier…

Put the quiche in the oven, let bake for 40 minutes and serve.

Enjoy!!

Because it has been some days since I posted, today, double treat!

This is a reaaaaally nice pie…the delicate taste of zucchini and ricotta will convince even the most veggie-averse, I promise.

Ingredients:

- 3 medium size zucchini (should be about 600g), grated or finely chopped in the food processor

- salt

- 250g ricotta cheese

- 3 eggs, whole, slightly whisked

- 2 cloves of garlic, finely chopped

- 2 tsp basil, finely chopped

- pinch or two of freshly grated nutmeg

- 2 rolls of ready-made puff paste or any other dough you like

- 1 extra egg, slightly whisked

Cooking instructions:

Heat up the oven at 200°C.

Mix the zucchini with the salt and leave in a strainer for 30 minutes.  Then press the zucchini with a spoon to get rid of  excess moist ; this step is very important to avoid a soggy pie.

Mix the zucchini, ricotta, eggs, garlic, basil and nutmeg in a bowl. Taste and add salt if necessary.

Grease a baking tin (alternatively, cover with baking paper), put in it one of the paste rolls, cover with the filling, then cover the whole with the second sheet of paste. Press the borders of the paste together to “close” the pie.

Brush the top of the pie with the extra egg (for a golden crust), then prick the top with a fork to allow for the steam to get out when the pie is in the oven (with the end benefit that the top of the pie will be flat and even).

Put the pie in the oven until the crust is golden brown (for me it took 30 minutes).

That’s it my friends. Now enjoy!!

Soft tomatoes, caramelized red onions, creamy goat cheese, puff paste. Yummyyyyyyy…

Ingredients:

- 12 Roma tomatoes

- a bit of olive oil

- 10 or 12 red onions, in rings (looks like a lot, but believe me, they will shrink to almost nothing when baked)

- 2 garlic cloves, chopped finely

- 1 tbsp balsamic vinegar (I use the syrup-like stuff)

- 1 tbsp brown sugar

- basil

- 2 Chevroux (soft, spreadable goat cheese, comes in a 5 ounces-150g pack)

- ready-made puff paste

- salt and pepper

Cooking instructions:

Warm up the oven, at 150°C.

Make a cross with a knife on the bottom of the tomatoes and put them in a pot filled with boiling water. Leave them there for 5-10 minutes until you see that the skin starts loosening up. Then put them in another recipient with cold water. When cool, peel them and half them length-wise. Add salt and pepper. Put them “face up” on a baking tray, leave for about 3 hours in the oven.

Add a couple of spoons of olive oil in a skillet, heat up, add the onions and cook on a very slow heat for about 1 hour, until they are caramelized. Stir frequently, and a bit before they are ready add the sugar, the garlic and the balsamic vinegar. Remove from the heat.

Increase the temperature of the oven to 200°C.

In a baking tray, put the tomatoes in circles, face up, and in one layer. On top, put the onions, basil and goat cheese. Cover with the puff paste, make sure to put the edges of the paste into the tray. Bake for about 30 min, until the paste is golden. When ready, take out from the oven, turn around the tarte tatin on a plate, let cool to room temperature, serve.