lunes, 7 de junio de 2010

Quiche of cabbage, duck ham and parmesan

Quiche of cabbage, duck ham and parmesan

1 / 4 col
100 gr duck ham
50g grated Parmesan cheese
4 eggs
200 ml cream


1 pastry plate
250g cake flour
100g butter
1 egg

Quiche de col, parmesano y jamón de pato
Cabbage quiche, duck and ham Parmesan Crackers butter and strawberry jam vinaigrette

In a baking pan, usually round and with a depth of about 5-7 cm, place the dough covering the bottom and the edges (even dropping some dough on the outside). Usually what we do is to put chickpeas cooks above the mass, thus preventing mass up or create bubbles, but without putting weight on the mass also comes out very well. Then introduce the mass about 8 minutes at 180 º C.
While the dough is cooked elaborate the quiche filling. Saute the cabbage cut into squares of about 1x1 cm and, together with the ham and cheese, we will mix with eggs well beaten, cream, salt and pepper, which we will over the pastry. We introduce the cake in the oven at the same 180 º C and after 15 minutes, we will have achieved a great quiche quite original. What advantage!

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