| |
- 200 GRAM PUFF PASTRY
- 100 GRAM CHEESE, grated
- 75 GRAM SMOKED HAM, in small cubes
- HANDFUL BASIL LEAVES, cut
- 2 EGGS, split
- 4 TBSP MILK
- 2 TBSP FLOUR
|
|
- 250 GRAM PUFF PASTRY
- 100 GRAM CHORIZO, in cubes
- 1 ONION, chopped
- 6 TOMATOES, halved
- 1/2 CUP CREAM
- 3 EGGS
- 2 TBSP OLIVE OIL
- 1/2 TSP OREGANO, chopped
|
Roll out the puff pastry
and line 12 greased muffin moulds with it. Mix the cheese, ham, basil,
milk, egg yolks and flour. Whisk the egg whites until they are fluffy
and carefully fold them into the ham cheese mixture. Distribute this
over the muffin forms. Bake the soufflés 25 minutes at 180 degrees
Celsius.
|
Stir fry the chorizo
and onion 4 minutes in olive oil. Line a greased oven dish with puff
pastry. Put the tomatoes in, cut side up. Sprinkle with the chorizo-onion
mixture. Mix the eggs with the cream and pepper and salt to taste and
pour this over the tomatoes. Sprinkle with oregano. Bake the
quiche half an hour at 190 degrees Celsius.
Serve this recipe on
the 2nd of January, "Toma
de Granada". Click on culinary calendar
for more links between cooking and celebration.
|
