Sweetheart quiche Recipe
- olive oil, for greasing
- 60g/2¼oz plain flour
- 30g/1oz butter, softened
- 1 free-range egg
- 4 tsp milk
- 1 stalk fresh parsley, finely chopped
- 1 slice ham, chopped
- 2 tbsp sweetcorn
- 15g/½oz cheddar, grated
- Preheat the oven to 180C/350F/Gas 4. Grease an individual tart tin.
- Rub the flour and butter together in a bowl until the mixture resembles breadcrumbs. Stir in 3-4 teaspoons of cold water until the mixture comes together in a ball.
- Tip the pastry out onto a floured work surface and knead lighlty, the roll it out into a circle larger than the tart tin.
- Line the tart tin with the pastry and trim any excess pastry. Chill in the fridge.
- Whisk the egg in a bowl, then whisk in the milk. Season with freshly ground black pepper.
- Put the parsley, ham and sweetcorn in the bottom of the pastry case and pour over the egg mixture. Sprinkle over the cheddar.
- Bake for 20-25 minutes, or until golden-brown on top and the filling is just cooked through.
