Ham and leek quiche

AT A GLANCE

  • Serves 4 people

  • 1 (24cm-square) sheet of butter puff pastry
  • 2 tbsp olive oil
  • 150 gm leg ham, coarsely chopped
  • 1 leek, white part only, thinly sliced
  • 4 eggs, lightly whisked
  • 2 tbsp coarsely chopped chives
  • 30 gm (¼ cup) coarsely grated Gruyère
  • 12 (500gm) vine-ripened cherry truss tomatoes
  • To serve: rocket salad
01   Preheat oven to 200C. Lightly grease a 20cm-diameter fluted loose-bottomed tart pan and line with puff pasty, tucking corners in towards centre of pan. Prick base with a fork and bake for 10 minutes or until golden.
02   Meanwhile, heat half the olive oil in a frying pan over medium heat, add ham and leek and cook for 5 minutes or until leek is soft and ham starts to colour. Season to taste with sea salt and freshly ground black pepper. In a bowl, whisk together eggs and chives, season to taste, add ham mixture and stir to combine. Pour into prepared tin, scatter with Gruyère and bake for 10-15 minutes or until golden and cooked through. If crust browns too quickly, cover with foil.
03   Place tomatoes on an oven tray, drizzle with remaining olive oil and season to taste. Roast with quiche in last 5 minutes of cooking or until tomatoes are tender and skins start to split. Serve quiche with roasted cherry tomatoes and rocket salad.
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