Quiche de presunto e queijo da vovó

Ingredientes

• 110 g (3/4 Cup + 1/8 Cup) Self Raising Flour
• 55 g (1/4 Cup) Trex/Vegetable Shortening
• Generous pinch of Salt
• Cold Water
• 1/2 tsp Mustard Powder
• 200 g (7 oz) Ham, roughly chopped
• 140 g (1 + 2/3 Cup) Strong Cheddar Cheese, grated
• 3 Free Range Eggs
• 50 ml (1/4 Cup) Milk (approx)
• Salt & Pepper
• 8″/20cm Round Baking Dish
• Mixing Bowl
• Pastry Blender *
• Flat Knife
• Rolling Pin
• Measuring Jug

Modo de preparo

1. 1

   Lightly grease and flour your baking dish and...: Lightly grease and flour your baking dish and preheat the oven to 220°C/Fan 200°C/428ºF. Rub together the flour, Trex and salt in a mixing bowl until it forms crumbs. (Using a pastry blender will make this easier.)

2. 2

   Add 1 tsp of cold water at a...: Add 1 tsp of cold water at a time and mix with a flat knife until it comes together into a dough.

3. 3

   Roll out to 3mm with a rolling pin...: Roll out to 3mm with a rolling pin on a lightly floured surface.

4. 4

   Carefully lift into your dish and press into...: Carefully lift into your dish and press into the edges.

5. 5

   Trim the excess pastry off on the outside...: Trim the excess pastry off on the outside edge of the dish (this will help avoid too much shrinking) and chill until needed.

6. 6

   Spread the mustard powder evenly over the base...: Spread the mustard powder evenly over the base of the pastry case.

7. 7

   Put the ham in and spread out evenly.

8. 8

   Sprinkle the grated cheese evenly over the top.

9. 9

   Beat the eggs in a jug and top...: Beat the eggs in a jug and top up to 250ml (1 cup) with milk. Season with salt and pepper then pour it evenly over the quiche.

10. 10

    Bake in the preheated oven for 30-40 mins...: Bake in the preheated oven for 30-40 mins until cooked through and a deep golden colour.