PREPARATION GUIDE: QUICHE WITH PEARS AND HAM
-1 broken dough
-250 g lean ham diced
-25 cl of skimmed milk
-20 cl of light cream
-50 g light grated gruyere
Clean and cut the leeks into sections.
Steam them for 10 minutes.
Drain at the end of cooking.
Preheat the oven to 200 ° C.
Spread the dough in a pie dish covered with parchment paper.
Prick the bottom of the dough with a fork.
Divide the cooked leeks into the pastry.
Beat the eggs with the milk, cream, salt and pepper in a bowl.
Pour the cream over the leeks into the mold.
Sprinkle with grated cheese.
Bake for 30 minutes until the quiche is golden brown.
Serve hot or cold.