Grease and line a fluted tart tin.

Roll out the pastry and gently place it over the tin.

Shape it into the tin and leave a 2cm over-hang.

Cover with plastic wrap and refrigerate for 30 minutes.

Pre-heat the oven to the temperature specified on the pastry.

Line the pastry case with baking paper and fill with pie weights or dried beans.

Bake according to packet instructions or until it starts to turn golden.

Remove weights and cook a further 5-10 minutes.

Remove from the oven and place on a wire rack.

In a bowl, whisk the eggs until the whites and yolks are no longer separated then whisk in the yoghurt until smooth.

Arrange half the ham in the pastry case and top with half the chives and cheese.

Repeat finishing with the cheese.

Gently pour the egg mixture over the top.

Very very carefully transfer the un-cooked quiche to the oven.

Bake about 40-45 minutes or until set in the middle and beginning to turn golden.

Serve warm.