Recipe: Goat’s cheese quiches with ibérico ham

INGREDIENTS

3 red onions

2 tbsp oil

4 tbsp cranberries (dried)

100 ml tawny port or Marsala Superiore

Sea salt

Freshly ground pepper

Butter for greasing

270 g puff pastry (from the chiller cabinet)

50 g goat’s milk Gouda

140 g goat’s cheese log

50 ml cream

2 large eggs

A little fresh parsley, chopped

50 g ibérico ham, wafer thin

Allergens are marked in bold

Wash, halve and finely slice the onions. Heat the oil in a pan. Sweat the onions in the oil. Add the cranberries and fortified wine and allow to reduce for eight minutes. Season with salt and pepper.

Preheat the oven to 180 degrees on the CircoTherm® hot air setting. Grease small quiche pans and line them with the puff pastry. Those who prefer to serve one large tart can bake it in a large springform tin.

Grate the goat’s milk Gouda and dice the goat’s cheese log. Mix both cheeses with the cream and eggs. Season the mixture with salt, pepper and a little freshly chopped parsley. Slice the ham into strips.

Spread the onion and cranberry mixture over the puff pastry in the quiche pans. Pour in the goat’s cheese cream and top it with the strips of ham. Bake the quiches at 180 degrees on the CircoTherm® hot air setting for 15 to 20 minutes until golden. Serve immediately.