Quiche lorraine with ham and Horio graviera cheese
Chef Dimitris Skarmoutsos is making a fantastic quiche with potatoes, butter and graviera cheese along with ham. We will definitely enjoy!
340 gr finely chopped potatoes
1/3 cup melted Horio cow butter
1 cup finely chopped ham
1 cup grated Horio Graviera Long Maturation
½ cup dairy cream
Preheat the oven at 220C.
Peel the potatoes and grate them so they look like spaghetti.
Remove as much moisture as possible from the potatoes and mix them with the melted butter.
Put the mixture in a baking pan and using the back of a spoon press it well in order to stick and flatten.
Bake at 220C for 25 minutes.
Remove the pan form the oven and spread the grated graviera and the ham all over the potato mixture.
In a bowl whisk the eggs and the dairy cream.
Pour the mixture over the graviera and the ham.
Put the pan in the oven and bake for about 30 minutes at 220C.