Christmas Quiche

Health Highlights

Ingredients

375 gm	Puff pastry, ready-to-bake
3 large	Egg
75 ml	Cream, half and half, 10% M.F.
75 ml	Heavy cream, 38% M.F.
50 gm	Cheddar cheese (grated)
100 gm	Pork, cured, ham, whole, lean, roasted (cooked leftovers; shredded)
50 gm	Roquefort (blue) cheese
10 leaf	Sage, fresh (3 sprigs)

Preheat the oven to 180ºC/gas 4.
Line a 20cm tart tin with the pastry, prick with a fork and place in the freezer for an hour.
Cover the tart with greaseproof paper and fill with baking beans or rice. Blind bake in the oven for 15 minutes. Remove the paper and beans and bake for a further 5 minutes.
In a large bowl, beat the eggs with the cream. Coarsely grate and sprinkle in the Cheddar and shred in the ham. Crumble in the stilton, snip in the sage leaves and season with some black pepper. Mix all together with a fork, and carefully pour into the pastry case.
Place back in the oven and bake for a further 25 minutes until golden.
Serve with simple arugula salad drizzled with red wine vinegar.

Calories 404

Calories from fat 266

Calories from saturated fat 96

Total Fat 29.5 g

Saturated Fat 10.7 g

Trans Fat 0.1 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 13.4 g

Cholesterol 113 mg

Sodium 468 mg

Potassium 132 mg

Total Carbohydrate 23.0 g

Dietary Fiber 1.0 g

Sugars 0.9 g

Protein 12.2 g