Eggs. We eat them. They are delicious.
Mushrooms. Also delicious.
Smoked Ham. More delicious
The three baked together? Gimme gimme gimme. I think quiche was one of my favorite foods as a child, hovering around the same place as Chicken & Sweetcorn Soup and Spinach Balls (i was nothing if not a strange child). Here you can see my recipe for quiche lorraine with a pre-made base. This recipe below just kicks things up a notch.
- 250gm plain flour
- 1 egg
- 1 tbsp water
- 125gm butter
- 300gm button mushrooms, cut into 8 wedges
- 1/2 cup chopped parsley
- 5 large eggs
- 300ml light cooking cream
- 1/2 cup shredded tasty cheese
- 1/2 cup grated parmesan cheese
- 200gm spinach leaves
- salt and pepper to taste
- 100gm twice smoked ham
- 2 large onions, chopped
- 2 tbsp olive oil
- 1/4 cup milk
To make the shortcrust pastry, begin the day before:
Place all ingredients in the fridge/freezer until very cold but not frozen
Place the chopped butter and flour in a food processor and process until it looks like breadcrumbs.
Briefly whisk the water and egg with a fork.
Pour into the running food processor and processor for 10 seconds.
Turn out onto a bench and knead until the mixture just comes together.
Flatten the mixture to a disc, cover in glad wrap and refrigerate overnight.
The next day, preheat an oven to 190 degrees.
Grease a quiche pan
Roll out the pastry quickly on baking paper, enough to cover the base and sides of the pan (you dont want the butter to melt)
Drape the pastry over the pan and tuck in.
Remove excess pastry and use to fix any tears and build up the sides of the quiche.
Line the base with baking paper and then pour in 2 cups of baking rice/beans.
Transfer to oven for 10 minutes then remove and discard baking paper/rice. Leave whilst you prepare other ingredients.
Heat a pan/wok over medium heat with 1 tsp oil and add the mushrooms.
Cook over medium heat until they are shrunken and concentrated and there is no liquid in the pan.
Remove from the pan and add another 1 tbsp oil and the onions.
Cook for 10 minutes or until lightly golden.
Add the ham and cook for a further 2 minutes.
Remove from the pan and set aside.
Cover the spinach with boiling water for 30 seconds then drain under cold water.
Squeeze the spinach to remove all excess water and then chop coarsley.
In a large bowl, whisk together the eggs, parmesan, cream, milk and salt and pepper to taste.
Stir through the bacon, mushrooms, parsley, spinach and onions.
Pour into the prepared base and sprinkle over the tasty cheese.
Transfer to oven for 45minutes to 1 hour or until just set.
Leave to rest for 10 minutes before slicing and serving.