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Ham and vegetable quiche is a surprisingly easy to make nutritious meal that can be enjoy hot straight from the oven. Leftovers can be reheated or eaten cold.

Ingredients

• 6 Eggs
• 1 Sheet of Short Crust Pastry
• 1 Leek 150 Grams (about 5¼ ounces) of Blue Cheese
• 100 Grams (about 3½ ounces) Shredded Ham
• 1½ Cup of Frozen Mixed Vegetables
• 1 Cup of Cream
• 1 Cup of Grated Parmesan Cheese
• 1 Tablespoon of Olive Oil
• Freshly Ground Sea Salt (for seasoning)
• Freshly Ground Black Pepper (for seasoning)
• Rice (for blind baking)

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Method

1. Preheat oven to 180 degrees C. (160 degrees C. for fan forced ovens)
2. Wash, drain and chop leek.
3. Grease a 25 cm (approximately 10 Inches) pan. You can use a non-stick cooking spray if you wish.
4. Line pan with one sheet of thawed short crust pastry. Trim the edges and prick base with a fork.
5. Pop into refrigerator and chill for 5 minutes or so.
6. Once pastry has chilled; line it with a sheet of baking paper and fill with rice. The rice allows you to bake the pastry without burning or overly drying out its inside surfaces.
7. Put rice filled pastry shell into oven and bake blind for 15 minutes.
8. Take pastry out of oven, remove paper and rice and return pastry to oven and bake for another 5 minutes.
9. Add 1 tablespoon of olive oil to chopped leek and swirl to ensure complete coverage of chopped leek with olive oil. Now; while stirring continuously cook the leek for 5 minutes.
10. Add shredded ham and cook for another 2 minutes. Don’t forget to keep stirring as you do so. Once cooked remove ham and leek mixture from heat.
11. Now add the mixed vegetables and stir to ensure an even distribution of vegetables, ham and leek.
12. Scatter ham, leek and vegetable mixture evenly over base of baked pastry shell.
13. Now crumble the blue cheese over the ham, leek and mixed vegetables
14. Using a small medium mixing bowl add in the 6 eggs, the cream and the parmesan cheese and then whisk together to evenly combine ingredients
15. Season to taste with freshly ground sea salt and freshly ground black pepper
16. Pour seasoned egg mix over the ham, leek and mixed vegetables already in pastry shell
17. Return filled shell to oven and bake until quiche has set and turned a nice golden color (approximately 35 to 40 minutes)

Serving:

Use a sharp non-serrated knife to cut quiche into desired size slices serve and dig in and enjoy!

Yield: 6 to 8 Adult Servings

Preparation Time: 20 Minutes

Cooking Time: 55 Minutes