Preheat your oven to 180C.
For pre-rolled pastry, simply line your 10 inch pie dish with it, ensuring it goes all the way up the sides and has a slight overhang - trim to fit if necessary.
Line the inside of the pastry with foil or baking paper, then weigh down with baking beans (we actually use rice for this, lentils are also good).
Bake for 10 minutes then remove the baking beans and foil/baking paper and bake for another 10 minutes.
While the pastry is baking, in a large bowl, mix the milk, flour, eggs, tabasco and mustard. Stir or whisk until well combined, then mix in the shredded leftover ham and grated cheese. Reserve a little cheese to sprinkle on the top for more colour if you like.
Pour the mixture into the pastry case then returned (carefully!) to the oven. Bake for 40 minutes, until lightly browned and set.
Allow to cool for around 10 minutes before serving with a side salad.
