Quiche al Prosciutto by Chef Tarek

Quiche al Prosciutto by Chef Tarek

Preparation time

1 hour

Cooking time

2 hours

Serves

6

Method

  1. Make the dough and rest for 1 hour.

  2. Blind bake the shell.

  3. Cook the onion until will caramelized and drain well.

  4. Mix the eggs and the cream and heat for 63c.

  5. Add the onion, the pastrami , Tenderstem® broccoli and the cream eggs mixture to the warm shell and place in the oven for 40minutes or until the quiche is 70 c.

  6. Place in the fridge for overnight if you can.

  7. Reheat and serve.

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Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.