Layered ham and cheese pie

Ingredients (serves 6)

• 1 1/2 cups plain flour
• 125g butter, chilled, cubed
• 1 tablespoon water
• 2 zucchini, thinly sliced
• 1 red capsicum, cut into 2cm strips
• 1 bunch asparagus, trimmed
• 150g sliced ham
• 125g grated tasty cheese
• 4 eggs, beaten
• 300g carton light sour cream

• Method

  1. Preheat oven to 220°C. Grease and line a 20cm (base) springform cake pan.
  2. Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add water. Process to a soft pastry. Remove pastry and knead lightly. Place between 2 sheets of baking paper. Roll out to a 23cm circle. Use pastry to line base and half-way up sides of pan. Refrigerate for 30 minutes.
  3. Preheat grill on high. Grill zucchini, capsicum and asparagus for 2 to 3 minutes each side, or until tender. Cool.
  4. Layer ham, cheese and vegetables over pastry. Combine eggs, sour cream, and salt and pepper. Pour over vegetables.
  5. Place cake pan onto a baking tray. Bake for 15 minutes. Reduce temperature to 190°C. Bake a further 50 to 60 minutes, or until firm. Serve with dressed salad.
•