Pork and camembert quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | First Choice short pastry sheets |
| 1 | Egg; beaten | |
| 2 | tablespoons | Dolmio Prima sundried tomato pesto |
| 4 | Pure pork sausages; cooked and sliced | |
| (4 to 6) | ||
| 250 | grams | Camembert cheese; sliced |
| 6 | First Choice eggs | |
| 500 | millilitres | Milk |
| 2 | tablespoons | Chopped spring onions |
| 3 | tablespoons | Grated fresh parmesan cheese |
| Salt and ground black pepper | ||
Directions
Grease and line a high-sided flan dish with the pastry.
Brush with a little beaten egg. Bake at 180 C for 5 mins (this seals the pastry) and remove from the oven.
Spread the tomato pesto over the pastry base, add the cooked sausage, sliced camembert and spring onions.
Beat the eggs and milk together and pour over the pastry.
Season and sprinkle with parmesan cheese.
Bake for 20-30 mins at 180 C until firm and golden. Cool and slice.
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