Fabulous ham and cheese quiche

My quiche was one of those 'what is in the fridge moments?' It turned out to be one of the best I have made.
We had bought a large ham to provide a base for an election night gathering. Sadly what they ate from the rather large beast was miniscule and I was left to think about 'what to do with it leftovers?'
With Christmas just around the corner this is a very handy way to use up those bits of  ham we are invariably left with on Boxing Day.
I lined  the quiche dish with my favourite short  crust pastry, added a little grated cheese on the bottom, poured in the eggs, ham and cream mix, and topped it off with slices of tomato.
There is no real recipe, but I used about 5-6 eggs (depending on the size of your dish), 1 cup of finely chopped ham, and  a 'slug' of full cream. Yes, you could probably do without the cream but it adds that little bit of 'deliciousness' to your quiche.
Bake at about 200C (fan bake)  for about 30-40 minutes until the quiche is set and the pastry is cooked on the bottom. During cooking if the sides are getting a little brown - just protect your quiche with a cover of baking paper.  Ham is a little salty so only season to taste when serving.
We loved it, two helpings each later, there wasn't much left!

Use a spatula to check it is cooked on the bottom, there is nothing worse than half cooked pastry

Serve with a bold salad