Chicken and Ham Quiche

1. Heat oven to 200°C (400°F).

2. Roll out pastry and line a 9 inch layer cake pan. Stand on a baking sheet and bake the pastry blind for 20 minutes.

3. Meanwhile, in a small saucepan over medium heat, melt the butter. Remove from heat and stir in the flour.

4. Return to heat and cook for 1 - 2 minutes, stirring. Remove from heat and gradually mix in the stock.

5. When smooth return to the heat and bring to the boil. Cook for 2 - 3 minutes stirring constantly. Add a few spoonfuls of the sauce to the egg yolks and mix well.

6. Beat the yolks into the sauce. Add seasoning and marjoram. Cook over low heat for 2 minutes, stirring. Add the green beans, chicken and ham.

7. Remove the cooked pastry from oven. Reduce heat to 180°C (350°F). Spoon the filling into pastry case. Bake for 10 - 15 minutes.

8. Transfer the quiche to a serving plate if serving warm or leave until completely cold.

9. Garnish with parsley just before serving.

Shortcrust Pastry
2 cups All purpose flour
1/2 teaspoon salt
1/4 pound butter or margarine, diced
about 8 teaspoons cold water

1. Sift the flour and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.

2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.

3. When it resembles even breadcrumbs, sprinkle on half the water and stir with a knife, until it clings together.

4. Add a little more water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.

5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.