CHRISTMAS HAM & EGG PIE

Keeping it simple and delicious with my ham, leek and egg pie (or quiche). Perfect for a summer picnic and a great way to use up some of that leftover Christmas ham.

I love how sweet the leeks are while the tomatoes add a little sharpness. Feel free to get creative and add whatever veggies you like. I’ve partnered with the fabulous Freedom Farms to come up with a summer recipe, using their delicious and ethically farmed ham. 

INGREDIENTS

½ teaspoon neutral oil for greasing
15 grams butter
1 large leek
½ cup cream
2 tablespoons chopped chives
6 large eggs
Sea salt
Cracked pepper
2 cups roughly chopped Freedom Farm ham on the bone
1-2 sheets flaky pastry, thawed
4 medium tomatoes, halved

METHOD

Preheat the oven to 180ºC fan bake or 200ºC regular bake. Grease the base and sides of a pie dish, roughly 26x18cm

Place the butter in a pan over a low-medium heat.
Trim, thoroughly wash and dice the leek, then add to the pan. Saute for about 10 minutes until soft but not yet taking on any colour, stir often.

In a large bowl, combine the eggs, cream and chives and season with salt and pepper. Use a fork to beat the mixture until the eggs are completely beaten through. Add the ham and leeks and stir through.

Line the base and sides of the pie tin with pastry then carefully pour over the filling.

Place the tomato halves on top, cut side up and bake for 45 minutes or until the pastry is golden brown and puffed up.