Ham, Cheese And Mushroom Quiche - cooking recipe

Ingredients

2 sheets frozen shortcrust pastry, thawed
1 tablespoon olive oil
120 g mushrooms, thinly sliced
2 cups leftover leg ham, diced
1 granny smith apple, peeled, cored and thinly sliced
125 g cream cheese, chopped
12 eggs
1/2 cup sour cream
1 teaspoon fresh thyme leave
1 teaspoon fresh rosemary leaf
1/4 cup pine nuts, toasted
1/4 cup tasty cheese, grated

Preparation

Preheat the oven to 180\u00b0C/350\u00b0-375\u00b0F/4-5 gas mark.
Grease a 20cm (8\") round springform pan.
Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180\u00b0C/350\u00b0-375\u00b0F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
Cook in a moderate 180\u00b0C/350\u00b0-375\u00b0F/4-5 gas mark oven for about 50 minutes, or until set.
Serve warm or cold with salad greens and crusty rolls.