1.5 tsp egg dish from COOKandGRILL
1 packet of quiche dough
125 g mountain cheese in slices
125 g wild boar ham – also deer, chamois, venison ham
250 ml cream
8 sage leaves
Some butter for greasing
Cut the ham and cheese into thin slices.
Finely chop the sage leaves.
Season the cream with the eggs, sage, egg dish spice mixture, pepper and nutmeg.
Grease a casserole dish with butter and put in the quiche dough and press in. Cut off the overhanging edges and prick the bottom with a fork.
Spread the ham and cheese on the base and pour the egg and cream mixture over it.
Prepare the grill/oven for 180 °C.
Bake the quiche for about 30 minutes.
Allow the finished quiche to cool slightly before turning.