Place the flour, salt and baking powder into a mixer and pulse once or twice.
Pour in the oil and milk, pulse to combine until resembles crumbs.
Remove and place on a floured bench. Knead into a ball, roll out to a flat shape. Does not need to be perfect.
Preheat oven to 180C.
Grease a 20-25cm loose-based quiche dish or spring-form pan.
Press the base into the baking dish, trimming edges and filling gaps with the trimmed pieces.
Bake “blind” for approx. 10 minutes.
While baking, whisk the eggs together and add in the cream, paprika and cheese. Stir well.
Add in the herbs, again combining.
Drop in the cherry tomatoes, ham and herbs.
Season with a little salt and pepper (optional).
Allow the base to cool slightly before pouring in the mixture.
Top with parmesan, reserved half cherry tomatoes and rosemary and a sprinkling of paprika. This is another great kid job as you can be creative and artistic.
Bake in the oven for approx. 45 minutes or until cooked right through and golden on top. Centre will not jiggle when cooked through.