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Good morning J!

If you recall, I mentioned about J returning from Indonesia after a week of relief work. Unfortunately, he was sucked back to work the following day, without a day of break in between. I felt terrible for him and decided to start his Sunday, by greeting him a "Good morning, dear!", with a breakfast of quiche!

I had made one a while back ago and was intriqued by the simplicity this savoury pie, simple to make once you get your hands on some shortcrust pastry. J loved it so that was encouraging me to make another one too.

The only difference this time around was the ingredients that went into the quiche. Since this is such a forgiving dish, I used whatever I had handy, that I thought would go well together. What ended up into the pie was (listed in order of addition into the pie) mozzarella cheese, shredded iceberg lettuce, picnic ham, sliced tomato and a bit more mozzarella cheese.



Looks delicious huh? The mozzarella cheese was not as full-bodied as cheddar so you probably want to add more seasoning in the egg/milk batter.

Mozzarella & Ham Quiche

Ingredients
- enough shortcrust pastry for a 10" tart pan
- 1 block of mozzarella cheese (200 grams) , shredded
- 1 tbsp all-purpose flour
- 3 medium eggs
- 1 cup whole milk or light (25%) cream
- 2 tbsp all-purpose flour
- 1 cup of shredded lettuce
- 1 large and plum tomato, thinly sliced
- pinch of salt & pepper
- 3/4 cups chopped ham

Method
Preheat oven to 350F or 180C.

Roll out pastry and line your tart pan. Leave in refrigerator while preparing the rest of the ingredients.

Lightly beat the 3 eggs then add in pinch of salt and pepper. Whisk in the milk and 2 tablespoons of flour.

Coat the shredded cheese with 1 tbsp of flour. Retrieve pie crust from fridge and start piling the cheese at the bottom. Leave a handful of cheese for the topping. Then spread the lettuce all around followed by the ham. Finally, spread the sliced tomato evenly and finish off by pouring in the egg/milk mixture. Sprinkle the remaining cheese all over the top and pop it into the oven for 45-50 minutes, until the top is lightly browned. Allow quiche to cool for about 30 minutes before slicing into wedges. Best served then, while it's still warm.

Comments

s.j.simon said…
:) did you know how cheese was invented? It wasnt necessity, it was an accident, read this

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