Jo Elwin makes quiche just the way her mum does … which is always the best way. Choose one of her three fillings below to add to the basic egg mix. All quiches cook for about the same time.
|1 ½ cups||Plain flour|
|1 tsp||Baking powder|
|125 g||Cold butter, cut into cubes|
|¼ cup||Water, approximately|
Egg mix for filling
|1 cup||Whole milk|
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- Make pastry: Sift flour and baking powder into the bowl of a food processor.
- Add cold butter. Pulse until consistency of crumbs then slowly add approximately¼cup cold water - just enough to bring the mix together into a ball.
- Roll pastry out on a floured benchtop to fit a 24cm pie dish. Press in to the dish and trim the edges.
- Preheat oven to 180C. Make one of the fillings below and pour egg mix over it. To make egg mix: Beat eggs, add salt, a good grind of black pepper and the blue-top milk.
- Bake quiche for 40 minutes or until just set in the middle.
Leek, bacon and gruyere quiche
Fry 300g sliced middle bacon until brown. Remove from pan and fry 400g sliced leeks until soft, adding a little water if necessary. Add bacon, leeks and 100g grated gruyere to the raw pastry shell and pour over the egg mix.
Silverbeet and feta quiche
Over a very low heat fry 3 red onions in 2 Tbsp oil for 10 minutes. Add 2 Tbsp red wine vinegar and 1 tsp sugar and cook another 20 minutes to caramelise. Add 6 cups chopped silverbeet and cook, stirring just until the spinach starts to melt. Place in the raw pastry case and add ½ cup grated cheddar and 100g crumbled feta. Pour over the egg mix.
Mushroom and walnut quiche
Fry 430g sliced mushrooms in a knob of butter and a little olive oil in a hot pan until brown. Place mushrooms in the raw pastry shell (discarding any liquid) with 60g toasted, chopped walnuts and the leaves from a sprig of thyme. Dollop over teaspoonfuls of store-bought onion jam and pour over the egg mix.