Ham hock & Gruyère quiche

Ham hock & Gruyère quiche
Serves 6
For the pastry
250g plain flour
125g cold butter, diced
4 tbsp cold water

For the filling
100ml crème fraîche
150ml cream
4 eggs, well beatean
1 cooked ham hock, shredded
4 spring onions, sliced
60g Gruyère, grated, plus extra for topping. Alternatively you can use mature cheddar
6 cherry tomatoes, halved
  1. For the pastry, combine the plain flour and cold butter in a food processor and pulse until the mixture resembles breadcrumbs
  2. Add the cold water and a pinch of salt and pulse again until the mixture starts to come together. Turn it out onto a work surface and gather it into a smooth ball. Wrap in cling film and refrigerate for 30-60 minutes.
  3. Place the pastry onto a lightly floured surface and roll out to roughly 3-4mm in thickness. Fold the pastry over a rolling pin and gently transfer it to a 24cm loose- bottomed, fluted tart tin. Ease the pastry into the base and press it up against the sides.
  4. Trim the pastry edges so it sits slightly above the tin; this way, if it shrinks, it won’t go below the level of the tin. Press the pastry into the flutes. Lightly prick the base with a fork, then refrigerate for 10-15 minutes.
  5. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6 and place a baking tray in the oven. Line the pastry case with parchment paper –  shiny side down – and fill with baking beans, dried beans or rice. Place on the hot baking tray and cook for 15 minutes
  6. Remove the tin, then discard the paper and baking beans. Place the tin back in the oven and bake for another 5-10 minutes until the pastry is golden brown.
  7. Meanwhile, prepare the filling. Mix together the crème fraîche and cream until combined. 
  8. Beat in the eggs and season with salt and black pepper
  9. Fold in the ham, spring onion and cheese. 
  10. Pour the egg mixture into the pastry case, then dot the top with the tomatoes (cut-side up). Scatter more cheese on top, if desired. 
  11. Reduce the temperature to 190 ̊C/170 ̊C fan/gas mark 5 and bake for 25 minutes until the quiche is golden and the filling has set.

Test kitchen tip: If the mixture doesn’t form a ball together in Step 2, add a little more cold water to the food processor, a little at a time, and pulse until it comes together.

Per serving: 540kcals, 34.8g fat (15.7g saturated), 38.3g carbs, 4.3g sugars, 18.9g protein, 2.9g fibre, 0.252g sodium