Try one of the variations on the famous French quiche. A crisp pastry with polenta, Parmesan and butter is filled with smoked ham, sun-dried tomatoes and fresh rocket. A smooth creamy egg mixture is poured over the top and the quiche is baked in the oven.
Mix the plain flour, polenta, butter and a pinch of salt into crumbs. Add the cheese, 1 egg and 2 tbsp cold water and knead together. Wrap the dough in cling film and chill for 30 minutes. Dust the wo…
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