Surprise your special person with a simple and tasty dish.

Ingredients: 250 g puff pastry; 4 hot dogs 100 g ham, chopped; 100 g shredded mozzarela cheese. Egg mixture: 4 eggs; 1 cup sour creme; 1 tbsp chopped parsley; salt and pepper to taste.

Directions: 

1)Put rolled out puff pastry in a round pan.

2) Make hearts out of hot dog as in the video and put all four on the pastry.

3) Now make egg mixture by combining all of the ingredients from the list and pour it between the hot dogs.

4) Fill in the hearts with mozzarella cheese.

5) Bake at 180 degrees for 20 minutes.

We suggest you other delicious quiche recipes: Quiche 2 ways

Ingredients: 4 eggs 1 egg York 480ml cups of half and half cream Grated fresh nutmeg Salt and pepper Squash and onion. For first Filling 300g Flaky Pastry (rolled out to 3-5mm thick 500g Onion, Sliced into half moons 250g Butternut squash (diced into 1.5cm cubes) 4 Tbsp Olive oil Salt and pepper 150g ricotta cheese 1 red onion, cut into rings. 6 fresh sage leaves. For second filling: 300g Pastry 300g Small tomato’s on the vine 150g Goats cheese 2 Handfuls of spinach leaves 1 Tbsp Pine nuts Chives Salt and pepper .

Directions 1:

Place Pastry in quiche tin pushing into the sides with a little left over pastry then prick with a fork.

Cover with baking parchment and cooking beans or dried beans and bake at 180°C 350°F for 25mins.

Allow to cool a little. Mix the ingredients for the egg filling and set aside.

Place the onions in a pan over a low heat with half of the olive oil and cook until caramlised.

Place the squash on a baking tray with the remaining olive oil and a good pinch of salt, bake at 180°C 350°F for 25 minutes.

Place carmalised onions on the bottom of the quiche case then add the butternut squash, then add the ricotta, pour over egg filling and squash down the ricotta cheese.

Top with red onion rings and sage leaves bake at 180°C 350°F for 30mins or until set.

Directions 2: 

Place Pastry in quiche tin pushing into the sides with a little left over pastry then prick with a fork.

Cover with baking parchment and cooking beans or dried beans and bake at 180°C 350°F for 25mins.

Allow to cool a little. Mix the ingredients for the egg filling and set aside.

Place 1/2 of the spinach on the bottom of the quiche, add chunks of goats cheese, then repeat the process with the remaining spinach and cheese. Place the tomatoes on top.

Sprinkle over chives, pour over egg filling mix.

Add Pine nuts to the top then bake at 180°C 350°F for 30mins or until set.