HONEY ROAST HAM & WHOLE-SEED MUSTARD QUICHE
Honey Roast Ham & Whole-seed Mustard Quiche
- Cooking Time: 30
- Either - 1 quantity of short crust pastry or 1 sheet of frozen pastry.
- Honey Roast Ham cut into 1/2 inch cubes enough to fill the casing.
- 2 Tsp Wholegrain mustard
- 8 eggs
- 300ml Thick or Double cream
- 1 cup grated Vintage Cheddar Cheese
Lay out your pastry into your tart tin... making sure to be careful about not popping holes in it.(It is up to you whether you blind bake at this stage... I don't tend to because of using the frozen pastry sheets...)
Fill the pastry case with the cubes of ham.
Mix the rest of the ingredients together and pour over the ham gently.
*It is important to remember when making egg based recipes that they will continue to cook after they come out of the oven...If this was left until there was no wobble left you would find that the egg mix would have turned hard and have air bubbles in it.
Pulled out just before... so there is a slight wobble still in the middle it will come out and even though cooling will continue to cook just enough to set the egg in the middle.
Cook at 200 degrees C (about 390 degrees F) for 30 minutes (or until golden on top with a gentle wobble in the middle).