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.