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Pea & Ham Quiche

Ideal for a picnic lunch or light dinner during the cooler Autumn months.

Prep Time:	15 Minute(s)
Cook Time:	55 Minute(s)
Servings:	6+

Ingredients

2 sheets frozen shortcrust pastry, just thawed
20g butter
1 leek, cut in half, washed and sliced
420g can HEINZ Condensed Pea & Ham Soup
4 eggs, lightly beaten
¼ cup light cream
¼ cup grated tasty cheese
2 tbsp fresh parsley leaves, chopped

Directions

Preheat oven to 200°C. Grease a round 18cm x 5cm deep loose-based flan pan. Use pastry to line base and sides of pan. Trim excess pastry. Prick base with a fork. Line pastry with baking paper and fill with pastry weights (dried beans or uncooked rice). Bake for 10 minutes. Remove weights. Bake for a further 10 minutes or until golden. Set aside.
Add butter and leek to a frying pan and heat gently, until leek is softened. Add HEINZ Soup, using a fork to break up and then heat gently until softened and warmed through.
Whisk together the eggs, cream, tasty cheese, parsley and soup mixture. Season with black pepper. Spoon into the pastry case. Bake in oven for 30 minutes, or until set and pastry is golden. Set aside for 15 minutes to cool. Cut into wedges and serve with salad greeens.