Tomato Soup, Ham and Cheese Quiche

• Preheat the oven to 180C/gas mark 4.
• Brush the pastry case with the beaten egg and place in the oven for ten minutes.
• Meanwhile, heat the oil in a pan over a medium heat.
• Add the onions and cook for ten minutes.
• Spread the onions over the base of the pastry case, then top with the ham and cheese. In a bowl, beat together the eggs and egg yolks, then add the milk and tomato soup. Season with salt, pepper and nutmeg.
• Pour half over the cheese, ham and onions.
• Place the quiche on a baking tray, then place in the oven. Now pour in the remaining egg mix – this way you avoid spillage.
• Bake for 25-30 minutes. Leave to slightly cool before cutting.

BLIND BAKING:

• Preheat the oven to 180C/gas mark 4.
• Roll out the pastry nice and thin, then use to line a 36x3cm-deep, rectangular, loose-based flan tin.
• Make sure you have a nice high lip above the edge of the tin.
• Dock with a fork, then chill well and line with greaseproof paper and baking beans.
• Bake the flan for 15 minutes until the pastry is just set but with not too much colour. Remove from the oven and carefully remove the beans using a dessert spoon so you don’t damage the pastry.
• Brush with the beaten egg white and return to the oven for five minutes to set and seal the pastry well.