Food & drink

1. Preheat the oven to 400F/200C/Gas 6. Roll out the pastry and use to line a 22cm loose bottom flan tin then line with baking parchment and baking beans. Lift the pastry case onto a baking tray and cook for 15 minutes. Remove paper and beans and cook for a further 10 minutes.
2. Beat together the eggs and milk, scatter the shredded ham over the base of the pastry case and top with half the cheese. Pour the egg and milk mixture into the case and top with the remaining cheese.
3. Dot the tomato halves randomly over the top, pushing down a little into the filling.
4. Reduce the oven temperature to 350F/180C/Gas 4 and cook for 25 minutes until the topping is pale golden and the quiche is cooked through.

Cooks Tip: If you don’t have any baking beans in your store cupboard to blind-bake the pastry case, you can use uncooked rice or any dried pulses.

Enjoy with  Chilano Rose