Directions

1. Preheat your oven to 180°C (350°F) fan-forced.
2. Lightly grease a 20cm (8-inch) fluted pie tin with a removable base.
3. Lay the shortcrust pastry sheet over the tin, pressing it firmly into the edges.
4. Trim the excess pastry, leaving a slight overhang around the edges.
5. Prick the base of the pastry with a fork to prevent it from puffing up.
6. Line the pastry with baking paper and fill it with pie weights or dried beans.
7. Blind bake the pastry for 25 minutes.
8. Remove the pie weights and baking paper, then bake for an additional 8–10 minutes, or until the pastry is lightly golden.
9. Remove the pastry shell from the oven and allow it to cool in the tin for 20 minutes.
10. In a mixing bowl, whisk together the eggs, cream, a pinch of salt, pepper, and the diced chives until well combined.
11. Spread the diced cheese and ham evenly over the base of the cooled pastry shell.
12. Pour the egg and cream mixture over the cheese and ham, ensuring it spreads evenly.
13. Place the quiche in the oven and bake at 180°C (350°F) for 40 minutes, or until the filling is set and lightly golden.
14. Allow the quiche to cool slightly before slicing.
15. Serve at room temperature the same day or chilled the next day.