Ingredients

• 2 sheets frozen shortcrust pastry, thawed
• 1 tablespoon olive oil
• 120 g mushrooms, thinly sliced
• 2 cups leftover leg ham, diced
• 1 granny smith apple, peeled, cored and thinly sliced
• 125 g cream cheese, chopped
• 12 eggs
• 1/2 cup sour cream
• 1 teaspoon fresh thyme leave
• 1 teaspoon fresh rosemary leaf
• 1/4 cup pine nuts, toasted
• 1/4 cup tasty cheese, grated

Instructions

1. Preheat the oven to 180°C/350°-375°F/4-5 gas mark.

2. Grease a 20cm (8") round springform pan.

3. Join the pastry sheets, with one slightly overlapping; press the join to seal; line the pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.

4. Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.

5. Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined. Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.

6. Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.

7. Serve warm or cold with salad greens and crusty rolls.