Ham & egg quiche

Directions

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.