Mrs Elswood’s pickled cucumbers and English mustard add a delicious twist to this classic quiche recipe. And don’t miss this week’s issue with more nostalgic picnic feast ideas for a taste of childhood…
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Unroll the shortcrust party and use to line a 23cm loose bottomed flan tin and chill for 15min. Prick the base with a fork and line with baking paper, fill with baking beans. Place on a baking tray and bake for 20min, remove the parchment and beans and return to the oven for 5min until the base is cooked. Allow to cool slightly.
- Reduce the oven temperature to 180°C, Fan Oven 160°C, Gas Mark 4.
- Brush the base of the pastry case with the English mustard, scatter over the Cheddar, ham hock, and the hot dill cucumbers.
- 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 30-35min until just set. Remove from the oven and allow to cool in the tin before removing. Cut into wedges and serve.
Top Tip: For a great vegetarian alternative, try replacing the ham hock with some lightly fried onion and/or olives.