Preparation: 15 minutes
Cooking time: 40 minutes
 

This recipe was created using prepared ham rillettes, but you could also use shredded leftover ham or another variety of rillettes, depending on what's available.

1. Cook the peas for 10 minutes in a saucepan of boiling salted water. Drain.
2. Preheat the oven to 180° C (350° F).
3. Cut the rillettes into cubes.
4. Beat the eggs in a bowl.
5. Add the sifted flour and baking powder and stir.
6. Add the oil and milk and mix well.
7. Add the grated Gruyere, peas and rillettes cubes.
8. Pour the batter into a buttered or parchment-lined loaf pan; bake for 30 minutes.
9. Let the loaf cool before unmolding.
10. Serve warm or hot, sliced or in cubes on a pick.