Pear and Ham Quiche with Raclette Cheese

Remove dough from the roll and rest briefly. Preheat kitchen stove (E- kitchen stove 200 degrees Celsius , convection oven 175 degrees Celsius , gas mark 3) drain pears.

Unroll the dough and separate into squares.

Use to line six ramekins or tartlet tins (approx. 10 cm). Prick the pastry bottoms a few times with a fork. Place the cheese slices on top of each other and remove the rind.

Place one slice of ham, one half of a pear and one slice of cheese on the dough. Sprinkle with pepper. Bake the quiches in the hot oven for about 15 minutes until golden brown.

Remove the skin from the onion and dice it. Mix with salt, vinegar, pepper and sugar. Whisk in oil. Rinse and clean the lettuce. Mix with the sauce. Arrange everything.

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