Ingredients
The following ingredients have 4 Servings
- 2.5 cups all-purpose flour
- 1 pinch salt
- 0.5 cup butter
- 1 egg
- 1.75 ozs cooked ham (diced)
- 1.75 ozs mild, raw ham (diced)
- 1 onion (finely chopped)
- 5 ozs peas
- 1 bunch Chives (snipped)
- 3 cloves garlic cloves (finely chopped)
- 4 eggs
- 2 cups grated Gruyere
- 0.875 cup cream (48% fat)
- salt
- peppers
Instruction
- For the pastry: put the flour in a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Break the egg into the middle and knead to a dough with your hands and form into a ball. Wrap in cling film and chill for about 30 minutes.
- Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 mini quiche tins.
- Roll out the pastry on a floured surface and line the tins. Prick the base with a fork and bake for about 10 minutes until golden.
- Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
- For the filling: mix together the cooked and raw ham, onion, peas, chives and garlic.
- Whisk the eggs and stir in the cheese and cream. Season to taste with salt and pepper.
- Spoon the pea and ham mixture into the pastry cases, pour the cheese and cream mixture over and bake for about 35 minutes until the filling is set. Serve with a green salad.
