Ploughman’s Quiche

Preheat the oven to 170°C.

Break the eggs into a large bowl and whisk. Add the double cream alternative, quark and Dijon mustard. Continue to whisk until fully combined. Season well with salt and pepper.

Stir through the cheese, ham and chives. Pour the egg mixture into a 24cm flan dish. Using a small spoon, dot the pickle onto the surface of the quiche and swirl it lightly into the quiche mixture using a knife.

Place the dish onto a baking tray and pop into the oven for 25-30 minutes, until the quiche is golden brown. The quiche should be set around the edge with a very slight wobble in the centre. The heat from the quiche will finish cooking the centre, so that it has a light creamy quiche texture when slicing.