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Ham and Philadelphia Quiche
short crust pastry
Philadelphia Caramelised Onion
, finely chopped
, cut into 3 cm lengths
, cut into thin batons about 3 cm in length
salt and black pepper
leaves, to serve
Preheat the oven to 200 °C/fan 190 °C/gas mark 6. Unroll the shortcrust
and lay it into a greased 23 cm loose-bottomed flan tin. Trim the edges, line with baking paper and baking beans and bake for 10 minutes.
Meanwhile place a medium saucepan of salted water on to boil, then drop in the
and blanch for 3 minutes, until just tender. Drain and refresh in a bowl of iced water and set aside until ready to use.
Remove the tart shell from the oven, reduce the temperature to 180 °C/fan 170 °C/gas mark 4, and discard the baking beans and paper.
Brush the base of the
case with the
, scatter over the
. Beat together half the
and season well. Pour the mixture into the tart and dollop spoons of the remaining
on top. Return to the oven and bake for 20-25 minutes until just cooked.
Remove from the oven and allow to cool in the tin before removing from the tart case. Cut into wedges and serve with a big side
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