For a vegetarian option, replace ham with chopped chargrilled vegetables such as eggplant and capsicum. Quiche can be served warm or at room temperature.
250g tub sour cream
1 tblsp Dijon mustard
Salt and pepper, to taste
200g sliced leg ham, shredded
1 1⁄2 cups grated vintage cheddar cheese (150g)
1 bunch asparagus (150g), trimmed, halved lengthways
1⁄4 cup caramelised onion relish
Mixed salad leaves, to serve
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2 Whisk eggs, sour cream and mustard in a large bowl. Season with salt and pepper.
3 Arrange ham over the base of prepared pan. Sprinkle with 11⁄4 cups of the cheese. Pour over the egg mixture. Top with the asparagus. Sprinkle with remaining cheese. Dollop over relish.
4 Cook in a moderate oven (180C) for 35 minutes, or until golden brown and set. Remove. Cool in pan for 10 minutes.
5 Lift quiche out of pan. Cut into portions. Serve with salad leaves.