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Phyllo Quiche
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Preparation Time:
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25 minutes
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Cooking Time:
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25 to 30 minutes
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Portions:
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6 to 8
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Ingredients
8 sheets of phyllo dough
1/4 cup (60 ml) melted Sealtest butter
8 slices of prosciutto cut into small pieces
12 fresh asparagus spears, trimmed and cut in 1 cm (1/2 in) sections
3 finely chopped French shallots
6 eggs
1.5 cups (375 ml) Ultra’cream* Country Style 15 %
cream or Sealtest 18% cream
1 pinch of nutmeg
Ground salt and pepper
3 tbsp (45 ml) finely chopped chives
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Preparation - Pancakes
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1.
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Preheat oven to 180 °C (350 °F).
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2.
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Brush each sheet of phyllo dough with melted butter and arrange them in a 25 cm (10 in) diameter glass quiche dish.
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3.
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Fold the edges of the dough towards the inside by rolling them.
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4.
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Cook in oven for 10 minutes.
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5.
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In a pan, brown the prosciutto until it is crisp and golden.
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6.
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Add asparagus and shallots; let cook for 5 minutes. Place aside.
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7.
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In a large bowl, whip the eggs with the cream, nutmeg, salt, pepper and chives.
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8.
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Spread the mixture of prosciutto and asparagus evenly over the cooked phyllo dough then pour in the egg mixture.
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9.
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Reduce oven to 160 °C (325 °F) and cook the quiche for 25 to 30 minutes until the eggs have set. Serve hot or warm.
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