Tuesday, 29 May 2012

Ham and Egg Quiche

Forget the claggy, ready-made quiches in the supermarket. This classic quiche recipe with it's crisp, flaky pastry is a winner with everyone. Why not try some of these combinations for the filling ingredients: sweetcorn, tomato and pesto or pumpkin, mushroom and pinenuts.


Ingredients:
Pastry
260g plain flour
145g butter, chopped
1 egg yolk
2-3 tablespoons iced water

Method:
  1. Place the flour and butter into the TM bowl and mix for 10 seconds/speed 6, or until mixture resembles fine breadcrumbs.
  2. Set dial to closed lid position and add egg yolk and water.  Knead for 30 seconds/interval speed, or until the dough just comes together. Turn out onto a lightly floured surface and form into a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll the pastry out to 3mm thick and place into a lightly greased pie dish or tart tin. Trim the excess pastry, prick the base with a fork and refrigerate for 15 minutes. 
  4. Preheat oven to 180 degrees.
  5. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until light and golden. Allow to cool. 
  6. Reduce the oven to 170 degrees.
Filling
100g parmesan cheese, cubed
200g ham, roughly chopped
small handful parsley
100g chedder cheese, cubed
220g cream
5 eggs
2 teaspoons dijon mustard
sea salt and cracked black pepper

Method:
  1. Place parmesan cheese into TM bowl and grate for 5 seconds/speed 8. Set aside.
  2. Place cheddar cheese and parsley into TM bowl and grate for 5 seconds/speed 5. Set aside.
  3. Place ham into TM bowl and chop 5 seconds/speed 5. Set aside
  4. Place cream, 3 of the eggs, dijon mustard, salt and pepper and mix for 15 seconds/speed 3.
  5. Sprinkle the tart shell with the chopped ham followed by the cheese and parsley mixture.
  6. Pour the cream and egg mixture over the filling in the tart shell and carefully crack the remaining two eggs on top, keeping the yolks whole.
  7. Sprinkle over the parmesan cheese and bake for 40 minutes or until set. 
  8. Serve warm or cold with a simple green salad.
Serves 6



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