Ham, pea & asparagus quiche

Preheat the oven to 180°C, gas mark 4. Roll the pastry out on a lightly floured surface to fit a 23cm round, 4cm-deep fluted tart tin. Trim off the excess pastry around the edge and prick the base with a fork. Line the pastry case with baking parchment, fill with baking beans, and chill for 20 minutes.

Place the pastry case onto a baking tray and bake for 15-20 minutes, until starting to turn a golden colour. Remove the baking beans, cook for 15 minutes more, then set the pastry case aside to cool.

Meanwhile, warm the olive oil in a large frying pan over a medium heat. Cook the shallots for 3-4 minutes, then stir in the asparagus and cook for 5 minutes more, until starting to soften. Add the frozen peas and season. Remove from the heat and add the ham hock. Leave to cool.

In a large jug, beat together the eggs and cream, then season. Mix the cheeses together and sprinkle 2-3 tbsp into the pastry case base, then top with ½ the cooled vegetable and ham mixture, followed by ½ the egg mixture. Repeat these steps, then finish with an extra sprinkling of cheese. Carefully transfer the tart to the middle shelf of the oven and bake for 40-45 minutes, until just set and golden. Leave to cool before removing from the tin.