- Preheat the oven to 190C fan
- Lay the shortcrust pastry over a non-stick, 15cm loose bottom quiche tin and gently push the pastry to line the tin
- Run a rolling pin over the top of the tin to cut the pastry and feel away the excess
- In a bowl mix together two eggs with 100ml of double cream
- Season with salt and pepper and pour into the pastry case
- Scatter in the diced pear and ripped gorgonzola
- Wrap the prosciutto slices gently around your fingers to form a rosebud, and push all four into the mixture
- Carefully transfer the tin to the oven and cook for 25-30 minutes until the top is golden brown
- Allow to sit for 10 minutes and then gently remove from the tin
- Serve warm with fresh herbs.
Recipe created by Author of Milly Cookbook, Nicola Millbank.
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