Make the most of leftover ham, in-season asparagus (and leftover roast potatoes, if you have them) post Christmas with this easy savoury slice.
|1 cup||Low-fat sour cream|
|1||Salt & freshly ground pepper|
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1. Heat oven to 180 deg C fan bake. Grease a standard loaf tin and line with baking paper with an overhang on all sides. Cook potatoes whole in boiling, salted water for 10 minute or until just tender. Drain well and when cool enough to handle, cut into 1cm slices.
2. Arrange half the potatoes over the base of the prepared tin. Scatter with half the ham and diced pepper.
3. Arrange the asparagus over the top and then scatter with remaining ham and diced pepper (roasted for extra flavour), seasoning between the layers. Top with the remaining potato slices.
4. In a bowl, mix together the eggs and sour cream. Pour this mixture evenly over the layers in the tin. Bake for 40 minutes or until set and golden brown. Cool in the tin for 20 minutes to firm then remove, slice and serve warm.