Still looking for ways to use up the dregs of your Christmas ham? Give this delicious ham and leek quiche a go! With just a handful of ingredients that you probably already have left over from the big day, you can whip this up in absolutely no time at all.

It’s fantastic for a post-Christmas treat that the whole family will love but without you having to stand around in the kitchen for too long. Serve it up with a fresh green salad or freeze it up and enjoy it at a later date. Enjoy!

Ingredients

• 1 sheet (24 x 24cm) home-style shortcrust pastry, just thawed
• 1 leek, pale section only, washed, dried, thinly sliced
• 100g lean shaved ham, coarsely chopped
• 4 eggs
• 80ml (1/3 cup) fat-free milk
• 1 tablespoon finely grated parmesan
• 40g baby mesclun salad

Method

1. Preheat oven to 200C. Use rolling pin to roll pastry out to 26 x 26cm square. Line round 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim any excess. Arrange leek and ham over base.
2. Whisk together eggs, milk and parmesan in a large jug.
3. Pour over leek mixture in pan. Bake on top shelf of preheated oven for 20 minutes or until filling is just set and pastry is golden brown. Cut into wedges and serve with salad.