• Grease the base and sides of an 8 inch loose bottom tart tin with softened butter.

Making the Pastry

• Food Processor Method - Blitz together the flour, butter, vegetable shortening and salt until you have a fine breadcrumb consistency. Add enough of the very cold water to make a smooth dough with a putty like texture. Note: You may not need all the water.
  50 g Wholemeal flour such as spelt flour., 100 g Spelt White Flour, 50 g unsalted butter fridge cold , 25 g vegetable shortening, such as Trex or Crisco, pinch of crushed sea salt, 2 tablespoons very cold water
• Rubbing in Method - Using your fingertips, rub the flour, salt, butter and vegetable shortening together until you reach fine breadcrumbs. This will take a few minutes. Add enough water as above and bring it all together until you have a smooth dough. Do not overhandle the dough as this sometimes makes it tough when baked.
• Flatten the dough a little, then wrap it in cling film and leave it in the fridge for at least 30 mins to rest and firm up.
• Roll out the pastry dough between two sheets of baking parchment to about 3 mm thick and large enough to line your 8” tart tin. Line the prepared tin with pastry. Use the simple guide 'How To Line A Tart Tin With Pastry' to help you. Press the dough firmly into the sides and base of the tart tin leaving the remaining dough overlapping the sides.
• Using your rolling pin, roll over the top of the tart tin to cut through the pastry. Tip: Freeze any offcuts to make a quick pie topping another time.
• Using a fork, prick the base of the pastry at intervals. This helps the pastry remain flat during blind baking allowing any air bubbles to escape.
• Cover the pastry base with crunched up baking parchment and return the dough back to the fridge and leave for a further 10 mins to rest again and firm up a little TIP: Covering the pastry dough while in the fridge, helps prevent it from drying out. Preheat the oven to 200c deg fan assisted.
• When ready to blind bake, remove the pastry from the fridge and add enough dried beans to cover the baking parchment and fill the pastry case supporting the sides.
• Bake in the oven for 20 mins or until the pastry feels dry to the touch. Remove the parchment and beans and return to the oven for 2 more minutes to dry a little more. When baked, turn the oven down to 170c deg and place the tart on a baking tray to cool a little.
• Spread the chutney or Ploughman's pickle over the base of the baked pastry shell.
  100 g chutney
• Arrange a few slices of ham over the top of the chutney.
  50 g cooked ham
• Mix together, in a large jug, the cream, milk, half of the grated cheese, eggs and season to taste. Give everything a good mix. Pour the mixture over the top of the chutney and ham, then add the remaining pieces of ham on top of the filling, followed by the rest of the grated cheese.
  200 ml single or double cream, 50 ml whole milk, 75 g cheddar cheese, 3 medium eggs, Salt and pepper
• Bake in the oven on the middle shelf on a baking tray for about 30 - 35 mins or until baked in the centre with a slight wobble and a golden colour on the top.
• Leave the quiche to set before slicing and serving.