Tomato Soup, Ham and Cheese Quiche

Name: Tomato Soup, Ham and Cheese Quiche
Total time: 55 min
Ingredients: 500 g frozen shortcrust pastry (defrosted, lined in a 24cm × 4cm-deep flan tin, then blind-baked (see below)); 1 egg (beaten); 2 tbsp any oil; 3 onions (very finely chopped); 300 g wafer thin cooked ham (cut into small pieces); 275 g Cheddar cheese (coarsely grated); 2 medium eggs; 2 medium egg yolks; 300 ml milk (boiled and cooled for 10 minutes); 400 g can tomato soup (warmed); 1 pinch ground nutmeg; 1 pinch salt and freshly ground black pepper

www.vickery.tv

USING canned soup sounds a bit strange – but trust me, it does work. It gives the quiche a lovely, deep and sweet tomato flavour.It takes a little longer to set

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Ingredients

500 g frozen shortcrust pastry (defrosted, lined in a 24cm × 4cm-deep flan tin, then blind-baked (see below))
1 egg (beaten)
2 tbsp any oil
3 onions (very finely chopped)
300 g wafer thin cooked ham (cut into small pieces)
275 g Cheddar cheese (coarsely grated)
2 medium eggs
2 medium egg yolks
300 ml milk (boiled and cooled for 10 minutes)
400 g can tomato soup (warmed)
1 pinch ground nutmeg
1 pinch salt and freshly ground black pepper