HAM HOCK & GHERKIN QUICHE
Mrs Elswood’s pickled cucumbers and English mustard add a delicious twist to a classic quiche recipe.
Serves 6-8
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250g ready-rolled shortcrust pastry
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1 tbsp English mustard
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100g cooked shredded ham hock
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2 Mrs Elswood Sweet & Sour Gherkins, sliced
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100g extra mature cheddar, finely grated
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200ml double cream
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150ml whole milk
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4 medium eggs, beaten
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1 tbsp fresh chives, finely chopped
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Salt and pepper to season
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Preheat the oven to 200C / 180C Fan. Unroll the shortcrust party and use to line a 23cm loose bottomed flan tin and chill for 15 minutes. Prick the base with a fork and line with baking paper, fill with baking beans. Place on a baking tray and bake for 20 minutes, remove the parchment and beans and return to the oven for 5 minutes until the base is cooked. Allow to cool slightly.
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Reduce the oven temperature to 180C / 160C Fan.
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Brush the base of the pastry case with the English mustard, scatter over the cheddar, ham hock, and the sliced gherkins.
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Beat together the double cream, milk, eggs, chives and season well. Pour the mixture over the cheese and ham mix and return to the oven and bake for 30-35 minutes until just set. Remove from the oven and allow to cool in the tin before removing. Cut into wedges and serve.
