Ham, feta and tomato quiche

Ham, feta and tomato quiche Recipe
Ingredients (serves 4)
* 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
* 100g ham, chopped
* 100g feta cheese, crumbled
* 100g semi-dried tomatoes, chopped
* 4 eggs
* 1/2 cup thickened cream

Method
1. Use pastry to line base and sides of a 2.5cm deep, 22cm (base) fluted, loosebased flan pan. Trim excess pastry. Freeze for 10 minutes or until pastry is firm.
2. Preheat oven and a baking tray to 200°C. Place flan on hot tray. Bake pastry case for 10 to 12 minutes or until light golden. Remove from oven. Reduce oven to 180°C.
3. Spread ham, feta and tomatoes over pastry. Beat eggs, cream and salt and pepper in a jug. Pour into pastry case. Bake for 25 minutes or until set in centre. Serve.

Notes & tips
* To freeze: Allow to cool for 30 minutes. Remove from pan. Place in an airtight container. Freeze for up to 3 months.
* To reheat: Thaw in fridge for 12 hours. Place quiche on a baking tray and heat in a 180°C oven for 15 to 20 minutes.
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