Ham and Mushroom Quiche2014-09-18
- Servings : 4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 1:25 h
Use this pastry for any savoury filling. We used ham and mushrooms for this quiche. Thinly slice the mushrooms, a little goes a long way.
- 200 grams Flour
- 2 tablespoon(s) Castor Sugar
- 1 pinch(es) Salt
- 150 grams Unsalted Cold Butter
- 1 Egg York
- 1 teaspoon(s) Lemon Juice
- 2 tablespoon(s) Iced Water
- 3 Eggs
- 250 mL Cream Cheese
- 3 tablespoon(s) Butter, Melted
- 2 cup(s) Cheddar Cheese
- 1 Packet Sliced Ham
- 5 Mushrooms, thinly Sliced
- Coarse Salt
- Black Pepper
- Italian Parsley, Chopped
Fry the onions in a glug of olive oil until soft and translucent. Stir Preheat oven to 180°C.
Spray 26cm loose bottom tart tin or quiche dish with non stick cooking spray. Process the dry ingredients in a food processor using the metal blade. Cut the butter into pieces and pulse in with dry ingredients. Process until mixture resembles breadcrumbs. Add the egg yolk, sprinkle the iced water and lemon juice over the mixture. Process again until mixture just forms a ball.
Remove the dough from the processor, shape into a flat round covering with plastic wrap. Refrigerate for at least 30 minutes until firm.
Quiche Filling Beat eggs with cream. Add cream cheese and whisk to break up lumps. Add cooled melted butter, cheddar cheese, salt and pepper. Lastly stir in ham, mushrooms and parsley.
Pour into prepared pastry and bake for approximately 30 minutes.