Pear, Leek and Prosci­utto Quiche

Serves 4-6, Prep and Cook: 1 hour, 25 mins

New Idea - - New Food Ideas -

1 tblsp olive oil 1 leek, trimmed, halved

length­ways, thinly sliced 100g packet sliced prosci­utto,

chopped 2 cloves gar­lic, crushed 1 small Pack­ham pear (175g) ¾ cup grated vin­tage ched­dar

cheese 3 eggs ¾ cup pure cream Mi­cro herbs, to gar­nish

PAS­TRY 1½ cups plain flour 125g cold but­ter, chopped 1 egg, lightly beaten 2 tblsps cold milk

1 Lightly grease a 13cm x 35cm rec­tan­gu­lar, loose-base flan tin. 2 To make pas­try, process flour and but­ter un­til mix­ture re­sem­bles fine crumbs. Sea­son with salt and pep­per. With mo­tor op­er­at­ing, add com­bined egg and milk un­til mix­ture comes to­gether. Re­move from pro­ces­sor. Shape into a flat rec­tan­gle. Re­frig­er­ate, cov­ered, for 30 min­utes. 3 Roll out pas­try be­tween two sheets of bak­ing pa­per un­til large enough to line base and sides of pre­pared tin. Lift and press into tin. Trim edges. Pinch pas­try against side to ex­tend ½cm above edges. Re­frig­er­ate for 30 min­utes. 4 Place tin on an oven tray. Cover with a sheet of bak­ing pa­per. Fill with dried beans or rice. 5 Cook in a moder­ately hot oven (190C) for 15 min­utes. Re­move pa­per and beans. Re­turn to oven. Cook for a fur­ther 10 min­utes, or un­til light golden. Cool. 6 Mean­while, heat oil in a non-stick fry­ing pan over a medium heat. Add leek, prosci­utto and gar­lic. Cook, stir­ring oc­ca­sion­ally, for about 3 min­utes, or un­til leek is soft. Trans­fer to a bowl. Cool. 7 Cut pear into quar­ters. Re­move core. Cut quar­ters length­ways into ½cm-wide slices. 8 Spread leek mix­ture over base of pas­try case. Sprin­kle with cheese. Ar­range pear, slightly over­lap­ping, over top. Whisk eggs and cream in a jug. Sea­son with salt and pep­per. Pour over the fill­ing. 9 Cook in a moder­ately slow oven (160C) for about 30 min­utes, or un­til fill­ing is set and golden. Re­move from oven. Stand in tin for 30 min­utes. 10 Serve warm gar­nished with mi­cro herbs.

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