Miss Pantry's childcare was having their annual Christmas party for the children, and I volunteered to bring a quiche.
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| My lovely quiche, in all its goldeny glory. |
The most time consuming part was making the pastry, my obsessive compulsiveness did not do well here. Trying to get the pastry the same thickness throughout and making sure I got a nice fluted edge was time consuming, not to mention
complete insanity because I was just going to pour the filling over the top anyway!
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| Look! I spy a fluted edge! |
Next time I might just buy some ready rolled shortcrust pastry to save time and spare my poor brain cells from self-combustion.
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Parsley from my garden.
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But don't let me put you off making the pastry for this scrumptious open-faced pie. Normally, I find kneading and rolling pastry quite therapeutic, but because I was making this for other people, I wanted to make a good impression (pun intended). The rest of the quiche was so easily assembled, a monkey could do it. Or your typical OCD Asian housewife like myself.
Recipe from Donna Hay Modern Classics Book 1.
Basic shortcrust pastry ingredients:
- 2 cups flour
- 145g butter
- 2-3 tablespoons iced water
Method:
- Put flour and butter in food processor and whiz until mixture looks like fine breadcrumbs.
- While motor is running, add enough iced water to form a smooth dough.
- Knead lightly and wrap in plastic wrap. Refrigerate for 30 minutes. When ready to use, roll on floured surface to 3 mm thick and line your quiche dish/tart dish.
Quiche ingredients:
- 350g shortcrust pastry, above
- filling ingredients from here
Method:
- Preheat oven 180 degrees C. Roll pastry as above.
- Blind bake pastry shell (baking paper over shell, add weights, bake 10 minutes, then remove weights and bake another 5 minutes) and set aside to cool.
- Reduce oven to 160 degrees C.
- Sprinkle pastry shell with ham, cheese and parsley. Whisk together eggs, cream, mustard, salt and pepper.
- Pour over filling and bake 40 minutes or until set.
Happy cooking!
