Pulled Pork and Cheddar Quiche
This tart is my version of a Quiche Lorraine. It has a sweeter pork flavour from the Pulled Pork which is slightly BBQ american in reference. It is great hot straight out of the oven or can be saved and works wonderfully for picnics.
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What you'll need
Packet of Puff Pastry (all butter)
1 Cup of Pulled Pork or Ham Hock
1 Cup of cubed Strong Cheddar Cheese (1cm big)
3 Eggs
⅔ Cup Double Cream
⅔ Cup Creme Fraiche
Salt and Pepper
1 tbsp Chopped Lemon Thyme (you can use any soft herb leaves you like)
1
Fill the Tart
- Preheat the oven to 180ºC.
- Roll out the puff pastry and line your tart tin. Refrigerate for 20mins.
- Now fill lined tin with baking paper, then baking beans and blind bake for 20mins until golden. Afterwards turn the oven down to 160ºC.
- Meanwhile prepare your custard. Beat the Eggs, Cream and Creme Fraiche, then season with the chopped Herbs, Salt and Pepper.
- Take the blind baked case and sprinkle the Pork and Cheese evenly across it, then pour the custard over the top.
- Bake at 160ºC for 35-40mins.
Top Tip
Serve with fresh herbs on the top.
This recipe can be baked and prepared alongside the Garlic and Goats Cheese Tart.
