Pear quiche with brie, raw ham and rosemary
- To make the quiche dough, chop the butter into 1 cm cubes.
- Preheat the oven to 180°C. Sieve the flour into a mixing bowl and add the salt and cold cubes of butter. Use your fingers to rub the flour and butter into a chunky dough. Add 1 egg and knead until the dough sticks together. Shape the dough into a flat ball and wrap in cling film. Leave the dough to rest in the fridge for one hour.
- Halve the Migo® pear, use a melon scoop to remove the core and chop the pear halves into 3 slices.
- Chop the brie into 5 slices. Pluck the needles from the sprigs of rosemary and roughly chop them. Loosely beat the remaining eggs together with the crème fraîche in a bowl. Mix in the rosemary and season to taste with pepper and salt.
- On a floured surface, roll out the quiche dough into a 24 cm circle. Line a greased 22 cm quiche tin with the dough and press it in nicely. Remove any excess dough with a knife.
- Fill the quiche with half of the egg mixture. Then add the pieces of pear with the thinnest end pointing inwards. Insert a piece of brie between each piece of pear. Chop the slices of ham into strips and spread them evenly on top. Add the rest of the egg mixture and sprinkle the almonds on top. Bake the quiche for 35 minutes in the centre of the oven.
- Allow to cool for 5 minutes and slice into 6 portions. Delicious with a green salad.