Christmas ham and egg quiche

Ingredients

• 1 sheet frozen ready-rolled shortcrust pastry, partially thawed
• 200 g sliced leg ham, chopped
• 2 tablespoons finely-chopped fresh chives
• 1/2 cup pure cream
• 1/4 cup grated mozzarella cheese
• 6 eggs (see tip)
• 1/4 cup grated parmesan cheese

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Preparation

• Preheat oven to 180°C. Lightly grease a 23cm (base) loose-based fluted flan pan. Roll pastry out on a flat surface to form a 26cm square. Line base and side of pan with pastry.
• Trim excess pastry. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice.
• Bake for 10 minutes. Remove rice or weights and paper. Bake for 7 minutes or until base is light golden. Allow to cool for 5 minutes.
• Meanwhile, combine ham, chives, cream, mozzarella and 3 eggs in a small bowl. Season with pepper. Spoon mixture into pastry case.
  
• Crack remaining eggs over ham mixture, keeping yolks whole. Sprinkle with parmesan. Bake for 20 minutes or until eggs are set.
• Serve.

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