- 150 g Emborg Cooking Cream
- 150 g Emborg Full Cream Milk
- 40 g Emborg Dutch Slices
- 80 g Emborg Gouda
- 6 eggs
- 100 g yellow bell pepper
- 50 g red cherry tomatoes
- 40 g yellow cherry tomatoes
- 40 g sun-dried tomatoes
- A pinch of salt
- Freshly ground black pepper
- Immersion blender
- Non-stick tart quiche pan / mini tart pans
In a pot, combine cooking cream, milk, Dutch slices.
Set the pot on low heat and stir while waiting for the mixture to reach 50 ºC.
Remove from heat.
Add the eggs and the yellow bell pepper to the mix.
Use a blender to emulsify the mixture.
Season and let cool, approx. 60 min.
In the meantime, bake the pepper in the oven until soft, 170 ºC for approx. 40 min.
Chop the fresh and sun-dried tomatoes. Set aside.
Chop the baked bell pepper too. Set aside.
In a non-stick tart pan, spread the chopped tomatoes and Gouda cheese evenly.
Gently pour in the quiche mix -tap the pan to release any air pockets.
Bake the quiche for 20-25 min at 170 ºC, until the custard is set.
Increase the heat to 215 ºC to brown the crust further.
Let the quiche cool before serving.