April 19, 2013 by marksetchfield
Large sheet of shortcrust pastry
2 large leeks
6 oz of smoked ham
1/3 pint of milk
1/2 tsp garlic powder
1 tsp mixed herbs
2 tbsp grated Parmesan
Chef says: Try pre-made pastry – it makes the cooking process much quicker and easier. I’ve used smoked ham I bought from my local farmers’ market – it’s the ends of joints, which is much cheaper but tastes delicious.
Grease a 9-inch flan tray and line with the pastry, pushing it into the corners, and trim the excess. Wash and slice the leeks and chop the ham into small cubes. Whisk the eggs and milk together with the garlic powder. Layer the ham and leeks on top of the pastry and season. Pour the egg and milk mixture over the top, making sure it is spread evenly. Finally, sprinkle on the mixed herbs and the grated Parmesan. Cook in the oven at 180 degrees celsius/gas mark 4 for about 45 minutes until the pastry is golden brown. Leave to cool, then serve with a crisp salad and a good dollop of chutney.