Ham, Cheese And Mushroom Quiche

• 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

1. Preheat the oven to 180u0b0C/350u0b0-375u0b0F/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 180u0b0C/350u0b0-375u0b0F/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 180u0b0C/350u0b0-375u0b0F/4-5 gas mark oven for about 50 minutes, or until set.
7. Serve warm or cold with salad greens and crusty rolls.

shortcrust pastry, olive oil, mushrooms, ham, granny smith apple, cream cheese, eggs, sour cream, thyme, rosemary leaf, pine nuts, tasty cheese

Taken from www.food.com/recipe/ham-cheese-and-mushroom-quiche-345446 (may not work)