Philadelphia asparagus and parma ham quiche

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Philadelphia asparagus and parma ham quiche
Philadelphia asparagus and parma ham quiche
Servings:Serves 4
Calories per serving:736
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Easy
Recipe author:Chef
First published:26th April 2013

Do have a try at making this you won't believe how easy it is to make your own quiche. It will quickly become a hobby - I know from experience!

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


Ingredients

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Mise en place

  • Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

  1. Line a 20cm (8”) loose based flan tin with the pastry and place onto a baking tray. Blanch the asparagus in boiling water for 1 minute, drain and cool.
  2. Place the asparagus and torn parma ham into the pastry case. Mix the Philadelphia well together with the eggs and milk (the Philadelphia will remain quite lumpy), season with pepper and pour over.
  3. Bake in a preheated oven, Gas 6, 200 °C for 20-25 minutes until golden brown and set.

Serving suggestions

Serve hot or cold, with salad leaves.

Variations

A little crushed garlic added to the mixture is a nice touch.

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

recipe source

See also

Other recipes using Philadelphia Original cream cheese:

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