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Ham and leek quiche
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make this effortless quiche for a simple meal or picnic-perfect Easter Monday dish!
Ingredients:
  • 1 sheet (24 x 24cm) home-style shortcrust pastry, just thawed
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 100g lean shaved ham, coarsely chopped
  • 4 eggs
  • 80ml (1/3 cup) fat-free milk
  • 20.00 ml finely grated parmesan
  • 40g baby mesclun salad
Instructions:
  • 1. Preheat the oven to 200°C. 2. Roll out the pastry with a rolling pin to a 26 x 26cm square. 3. Line a 23cm round fluted tart tin with removable base with the pastry, trimming any excess. 4. Arrange the leek and ham over the pastry base.
  • Combine the eggs, milk, and parmesan in a large jug until smooth. Pour over the leek mixture in the pan and bake on the top shelf of a preheated oven for about 20 minutes, or until the filling is just set and the pastry is golden brown. Slice into wedges and enjoy with a side of salad.

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