Pear, Leek and Prosciutto Quiche

Serves 4-6, Prep and Cook: 1 hour, 25 mins

1 tblsp olive oil 1 leek, trimmed, halved

lengthways, thinly sliced 100g packet sliced prosciutto,

chopped 2 cloves garlic, crushed 1 small Packham pear (175g) ¾ cup grated vintage cheddar

cheese 3 eggs ¾ cup pure cream Micro herbs, to garnish

PASTRY 1½ cups plain flour 125g cold butter, chopped 1 egg, lightly beaten 2 tblsps cold milk

1 Lightly grease a 13cm x 35cm rectangular, loose-base flan tin. 2 To make pastry, process flour and butter until mixture resembles fine crumbs. Season with salt and pepper. With motor operating, add combined egg and milk until mixture comes together. Remove from processor. Shape into a flat rectangle. Refrigerate, covered, for 30 minutes. 3 Roll out pastry between two sheets of baking paper until large enough to line base and sides of prepared tin. Lift and press into tin. Trim edges. Pinch pastry against side to extend ½cm above edges. Refrigerate for 30 minutes. 4 Place tin on an oven tray. Cover with a sheet of baking paper. Fill with dried beans or rice. 5 Cook in a moderately hot oven (190C) for 15 minutes. Remove paper and beans. Return to oven. Cook for a further 10 minutes, or until light golden. Cool. 6 Meanwhile, heat oil in a non-stick frying pan over a medium heat. Add leek, prosciutto and garlic. Cook, stirring occasionally, for about 3 minutes, or until leek is soft. Transfer to a bowl. Cool. 7 Cut pear into quarters. Remove core. Cut quarters lengthways into ½cm-wide slices. 8 Spread leek mixture over base of pastry case. Sprinkle with cheese. Arrange pear, slightly overlapping, over top. Whisk eggs and cream in a jug. Season with salt and pepper. Pour over the filling. 9 Cook in a moderately slow oven (160C) for about 30 minutes, or until filling is set and golden. Remove from oven. Stand in tin for 30 minutes. 10 Serve warm garnished with micro herbs.