Ham cheese soufflé

Tomato quiche

• 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.

Tomato quiche is a recipe from Spain. Serve this recipe on the 2nd of January, "Toma de Granada". Click on culinary calendar for more links between cooking and celebration.