Cheese & Ham Quiche

Make the pastry by rubbing the butter and flour together until the butter has incorporated and the mixture looks like breadcrumbs. Slowly add water whilst mixing together until a firm dough forms.

Refrigerate for half an hour before rolling out to fit an 8 inch tin. Trim the edges of the pastry. Line with baking paper and fill with rice/baking beans and blind bake for 15 minutes.

Whilst the pastry case is in the oven, whisk the eggs and milk together and season with salt and pepper. Remove the pastry case from the oven and after removing the rice/baking beans, scatter over the ham and grated cheese. Pour the egg mixture over the top and bake in the oven at 180 degrees (fan) for about 45 minutes until the egg has set and the mixture is no longer wobbly.

Serve hot with beans, a salad, or on its own. Leftovers are great served cold as picnic food or a snack.