Ham, cheese and home-grown chard quiche. Always and quick and easy dish to throw together with a simple salad. Just make sure your fillings wont leach water, so we cooked and drained the chard before adding to the pastry shell, and don't add too much cheese as it can split.
I use a ratio of 3 eggs to 2 cups of milk for the custard. Cook for about 30-40 minutes at 170°C, you want it to be almost set in the center so while you let it rest for 10 minutes or so it will finish cooking on the bench.
There was some left over pastry, so for brunch the next day a quick cheese and onion tart was whipped up.
