Recipes

Quiche

Vegetable tart with ham and pancetta

8-10 people

1 hour and 15 minutes

  • 1kg Cocovite scrambled egg mix
  • 600g leeks, finely chopped
  • 450g cooked ham, diced
  • 50g onion, chopped
  • 2 cloves of garlic, minced
  • 130g pancetta, chopped
  • 3g thyme
  • 20g flat-leaf parsley
  • 2 sheets of ready-made shortcrust pastry
  • Salt and pepper

Start by preparing the filling. Cut the leeks into small pieces, dice the cooked ham, and finely chop the onion, garlic, pancetta, and herbs. In a large bowl, combine the leeks, ham, onion, garlic, pancetta, thyme, and chopped parsley with the Cocovite scrambled egg mix. Season the mixture with salt and pepper to taste and stir well until evenly combined.

Take two tart pans with a diameter of 24 cm and line them with the shortcrust pastry. Make sure the pastry fits well into the corners of the pans and trim any excess dough from the edges. Divide the filling evenly between both pans and smooth the tops.

Preheat the oven to 180°C and bake the quiches for 40 minutes, or until the tops are golden brown and set. Remove the quiches from the oven and let them cool for a few minutes before slicing. Serve warm or at room temperature.

  • Prick holes in the shortcrust pastry with a fork before adding the filling. This helps release moisture during baking.
  • Add some grated cheese, such as Gruyère or Parmesan, to the filling for an extra savory touch.

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