Leftover Ham Quiche

METHOD

To make the pastry, process the butter, flour and salt in a food processor until you have a fine crumb. With the motor running, slowly add the cold water and process until the dough just starts to form a ball. Tip onto a lightly floured bench and shape into a disk. Wrap in baking paper and refrigerate for 30 minutes.

Preheat the oven to 180°C and grease a 25cm quiche tin.

Take the pastry out of the fridge and, on a lightly floured bench, roll out into a thin circle slightly larger than the quiche dish. Press into the base and up the sides of the tin.

Cover with baking paper, fill with rice or baking beans and blind bake for 15 minutes, or until the pastry is lightly golden.

While the pastry cooks, prepare the filling. Melt the butter in a frypan and sauté the onion for 3–4 minutes, until soft. Add the kale or spinach and stir until the greens have wilted. Whisk the eggs, cream and mustard in a bowl. Stir in the onion mixture, ham and grated cheese.

Remove the pastry shell from the oven and remove paper and rice/beans. Pour the filling into the shell and top with the grated Parmesan.

Bake for 30–40 minutes, until the filling is almost set – the egg will carry on cooking as it cools.