Ham and Cheese board quiche

Ham and Cheese board quiche

Ingredients

  • Pastry:
  • 225g plain flour
  • 125g butter
  • pinch of salt
  • handful of herbs such as sage, thyme or rosemary (optional)
  • Filling:
  • 5 tbsp onion chutney (or other of your choice)
  • 75g cooked ham or gammon
  • 150g cheese of your choice - a mix of blue, soft or hard cheese
  • 5 British Lion eggs
  • 150ml double or single cream

Method

  1. Preheat oven to 220oC Fan 200oC Gas Mark 7. If using left over herbs, pick a few leaves to scatter over the quiche before baking, and roughly chop the rest to make 2 tbsp in total.
  2. Place the flour, butter, salt and chopped herbs in a food processor and pulse together until the mixture resembles breadcrumbs. Add 4 tbsp cold water and pulse again until the mixture comes together and forms a dough.
  3. Roll out the pastry and use to line a 22cm wide fluted flan tin, lightly prick the base with a fork. Place the tin on a baking tray, line with baking paper and beans and bake blind for 15 mins. Remove the paper and beans, bake for a further 5 mins.
  4. While the case cooks, roughly chop the ham into bite sized pieces. Grate any hard cheese you are using, crumble blue or goats cheese, slice soft cheese such as brie into small pieces.
  5. Crack the eggs into a jug, season well and beat together. Add the cream and whisk again to mix.
  6. Spoon 4 tbsp chutney over the base of the pastry, top with the ham and sprinkle over half of the cheeses. Pour over the egg mixture and scatter over the remaining cheeses and reserved herbs. Finally dollop a little more chutney here and there.
  7. Reduce the oven to 200oC Fan 180oC Gas 6 and bake for 25- 30 mins until the filling is set and the top golden. Cool for 10-15 mins before cutting into wedges. Lovely served with a leafy salad
     

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