Broccoli, Ham & Cheddar Quiche

• 1 cups all purpose flour (140g)
• 1/3 teaspoon salt
• 2 1/2 TBS butter (36g)
• 2 1/2 TBS lard (or white vegetable shortening) (35g)
• 3 to 4 tablespoons of ice water

• 1 small broccoli crown, trimmed and chopped (about 3/4 pound or 300g)
• 2 cups (400g) cubed ham (I used a ham steak)
• 2 TBS butter (27g)
• 1 small white onion, peeled and finely chopped
• 1 fat clove of garlic, peeled and minced
• 1 tsp salt, divided
• 1/2 tsp freshly ground black pepper divided
• 3 large eggs
• 1 1/8 cups (10 ounces or 284ml) whole milk
• 1/3 cup (80ml) heavy cream
• 1 1/2 cups (115g) sharp/strong cheddar cheese, grated coarsely and divided
• 1/2 TBS Dijon mustard

1. Make your pastry first. Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, wrap in cling film and then chill for about half an hour.
2. Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9 inch deep pie dish and a baking tray to set it on.
3. Roll out your pastry (on a lightly floured surface) to a round roughly 13 inches in diameter. Fit into the pie dish. Trim and crimp the edges and prick the bottom with a fork. Fit a sheet of baking paper inside and fill with beans or rice. Place onto the baking sheet and pre-bake the crust for about 10 minutes. Remove from the oven and set aside while you make your filling. (Keep the oven on.)
4. To make the filling, melt the butter in a large skillet. Add the onions and garlic. Cook stirring for about 5 minutes until translucent. Add the broccoli, ham, and 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring for about 8 minutes, or until the broccoli is crispy tender. Remove and set aside to cool for about 10 minutes.
5. Brush the bottom of the pastry with the Dijon mustard. Top with roughly half of the cheese. Place the broccoli mixture on top of the cheese.
6. Beat together the eggs, milk, cream, remaining seasonings, and 1/2 of the remaining cheese. Pour this mixture over top of the broccoli mixture. Sprinkle the remaining cheese over top.
7. Replace the filled pie crust onto the baking sheet and return to the oven.
8. Bake for 35 to 40 minutes or until the custard is completely set and the crust is golden brown. (The tip of a sharp knife inserted near the center should come out clean.)
9. Leave to cool in the pan for 10 to 15 minutes, before cutting into wedges to serve. A salad goes nicely alongside.

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