| 30 | 8 | 4 |
|---|
| minutes | ingredients | servings |
Ingredients
- short-crust pastry
- 200g smoked pork tenderloin
- 200g yellow cheese
- 100g sour cream
- 100g cooking cream
- 1 small onion (optional)
- 2 eggs
- salt and pepper to taste
- finely chopped parsley
Method
- Blind bake the short-crust pastry. Line a large pie or quiche baking dish with the pastry and set aside.
- Cut the tenderloin into small batonnets and shred cheese
- Mix all ingredients together and pour into the dish. Bake at 180°C until the center is cooked but still wobbles.
- Let cool before slicing into and garnish with more parsley.