Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface to 3mm (1/8 in) thick and line a 28 cm (11 in) quiche dish. Blind bake the pastry shell (see recipe) and set aside to cool. Reduce the oven to 160°C (325°F). Sprinkle the tart shell with the ham, cheese and parsley. Whisk together the eggs, cream, mustard, salt and pepper. Pour over the filling in the tart shell. Bake for 40 minutes or until set. Serve warm or cold in wedges with a simple green salad. Serves 6. Heat the butter and fry the onion, baby marrow and garlic until soft. Stir in the spinach and cook for a minute. Stir in the flour and cook for another minute. Gradually stir in the evaporated milk.Remove from the heat and add the eggs, sun-dried tomatoes, cheeses and seasoning. Spoon the mixture into well-greased muffin cups and bake at 180°C for 20-30 minutes until golden brown and set.For the cheese, a Swiss or gruyère cheese is nice, but cheddar will do just fine, thank you. About 4 oz / 125g whole will give you what you need, once you grate it.