HAM AND CHEESEBOARD QUICHE WITH NUTTY PASTRY
We’ve used Cheddar, but feel free to swap for another mature hard cheese.
Hands-on time 30min, plus chilling and cooling. Cooking time about 1½hr. Serves 8
for the pastry 50g (2oz) mixed unsalted nuts, we used walnuts, hazelnuts and cashews 200g (7oz) plain flour, plus extra to dust 75g (3oz) unsalted butter, chilled and cubed 1 medium egg, separated for the filling 3 medium eggs 150ml (5fl oz) semi-skimmed milk
300ml (½ pint) double cream 1tsp freshly ground black pepper 2tsp fresh thyme leaves 150g (5oz) extra mature Cheddar cheese, grated 200g (7oz) cooked ham, cut into rough 1cm (½in) chunks 100g (3½oz) Camembert or Brie, cut into rough 1cm (½in) chunks 75g (3oz) cranberry sauce
1 To make the pastry, whizz the nuts in a food processor until finely ground. Add flour and ¼tsp fine salt and pulse to mix. Add butter and pulse until mixture is a sandy texture. Add egg white and 1tbsp chilled water and pulse again until pastry comes together. Tip on to a work surface, bring together into a disc, wrap in clingfilm and chill for 1hr.
2 On a lightly floured surface roll out pastry and use to line a 20.5cm (8in) loose-bottomed deep-fluted tart tin. Prick base all over with a fork. Chill for 20min.
3 Preheat oven to 200°C (180°C fan) mark 6. Line pastry with a large piece of baking parchment and fill with baking beans, making sure the pastry sides are supported. Cook for 15-20min until pastry sides feel firm to touch. Carefully remove the baking beans and parchment and return tin to oven for 10min, until base feels sandy. Remove from oven and brush with the egg yolk. Return to the oven for 5min to set the egg. Set aside.
4 Reduce oven temperature to 160°C (140°C fan) mark 3. For the filling, in a large jug whisk eggs, milk, cream, pepper, thyme, Cheddar and 1tsp fine salt. Scatter half the ham and Camembert over the base of the pastry case. Pour in the cheese custard mix. Dot over remaining ham, Camembert and cranberry sauce.
5 Cook for 1hr, or until filling has set. Allow to cool slightly on a wire rack and serve warm or at room temperature. PER SERVING 607cals, 21g protein, 47g fat (26g saturates), 25g carbs (6g total sugars), 2g fibre