Direct Foodstore: Ham & Cheese Quiche - Recipe & Method

                                        For the pastry                                           
175g Marriages plain flour
100g cold butter, cut into pieces
20ml cold water
Pinch of salt
250g pack diced Dingley Dell Ham
50g mature cheddar, grated
6 Copper Maran eggs, well beaten
250ml milk
Salt & pepper, to taste



For the pastry, put 175g plain flour, 100g cold butter (cut into pieces), 20ml cold water into a food processor with a pinch of salt. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges with scissors (save any trimmings) so it sits slightly above the tin (if it shrinks, it should not now go below the level of the tin). Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Line pastry case with foil, shiny side down, fill with dry beans or rice and blind bake on the hot sheet for 15 mins. Remove foil and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings.

While the pastry cooks, prepare the filling by grating cheddar and whisking eggs with milk, salt & pepper.

Sprinkle diced ham and ¾ of the grated cheddar in bottom of pastry case. Fill pastry case with egg mixture and top with remainder of grated cheddar. Put into centre of over & lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it is also good cold.