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Ham Tomato and Parmesan Quiche

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Ham Tomato and Parmesan Quiche
Ham Tomato Parmesan Quiche
Course Main Meal
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Meal
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Ham Tomato Parmesan Quiche
Instructions
  1. Place flour and butter in a food processor.
  2. Season with salt and black pepper.
  3. Process using Pulse until the mixture resembles breadcrumbs.
  4. Add 2 tablespoons icy water.
  5. Process until dough forms on the blade, adding up to 1/2 tablespoon more water if necessary.
  6. Knead gently on a floured board until smooth.
  7. Shape into a disc.
  8. Wrap in baking paper.
  9. Chill for 30 minutes.
  10. Preheat oven to 200°C / 180°C fan forced.
  11. Roll out pastry between sheets of baking paper to fit a lightly greased 22.5 cm (3.5 cm deep) fluted tart pan with removable base.
  12. Trim edges and, using a fork, lightly prick pastry all over.
  13. Freeze for 15 minutes.
  14. Place tart on a baking tray.
  15. Line pastry with baking paper.
  16. Half-fill with dried beans or rice.
  17. Bake for 10 minutes.
  18. Remove weights and paper.
  19. Bake for 8 to 10 minutes more or until firm and just crisp.
  20. Reduce oven temperature to 180°C / 160°C fan forced.
  21. Cool pastry for 10 minutes.
  22. Combine ham, tomato, cheese and parsley.
  23. Sprinkle into pastry.
  24. Whisk eggs, mustard and milk in a jug.
  25. Season with black pepper.
  26. Pour into shell.
  27. Bake for 35 minutes or until filling is set.
  28. Cool for 10 minutes before cutting.
  29. Serve with salad and bread.
Recipe Notes

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