RECIPE
Equipment: 240mm x 30mm depth tart tin
Yield: 1 quiche
Preparation Time: 2 hours 30 minutes
PAPRIKA THYME PASTRY
200g Plain flour
½ tsp. Paprika (3g)
½ tsp Thyme leaves - chopped
100g Unsalted Butter - Chilled
50 Egg (medium sized egg)
15 g Shaved cheeses
5 g Sea Salt
Fillings
50g Unsalted butter
2 tbsp. Olive oil
1 Brown onion diced
150 g Gruyere, grated
120g Bacon-diced
100 g Haloumi, diced
150 g Button Mushrooms - Sliced
50g Mozzarella cheese - plus extra for the top
120 g Baby Spinach
handful Parsley-chopped
4 Eggs (200g)
100ml Thickened cream
Method
For the paprika and Cheese Pastry
1. Place the cold butter in with the plain flour in a mixing bowl. With the tip of your fingers, pinch the cold butte into the flour until it resembles a rough crumb. At this point, you will still see chunks of butter in the mix and this is what you want!
2. Add in the chopped thymes, salt, paprika powder and shaved cheese in with the flour/butter mixture then add in the egg. Mix with your hand or with a wooden spoon until they just come together. Do not knead the dough at any point, you just want to press the ingredients together until they form into a rough dough.
Note: If you knead the dough too much, the butter will start to blend in with the rest of the ingredients and this can compromise the flakiness of the pastry.
3. Gently press the pastry down to a flat disc then warp with a food wrap and place in the fridge to rest for at least 2 hours or preferably overnight.
Pre heat the oven to 170˚C.
4. When you are ready to prepare the pastry case, remove the pastry from the fridge then lightly dust the top and the base of the pastry and then roll it to approximately 5mm in thickness and wide enough to line into a 220mm x 25mm depth tart tin.
5. Scrunch up a piece of parchment paper several times to soften it then place it snugly on top of the lined pastry. Fill the cavity with baking rice of beans all the way to the rim of the tart tin.
6. Bake the tart case in the pre heated oven for approximately 25-30 minutes. Carefully remove the baking rice and parchment paper then place the tart case back into the oven for another 10 minutes or until the base is no longer raw.
Note: Avoid overbaking the tart case at this stage as we will be filling it with the mushroom and bacon fillings and baking the whole quiche further more.
For the Filling
1. Dice the brown onions, haloumi and bacon to approximately 10mm cubes. Slice the brown mushrooms.
2. Heat a non stick frying pan. Add the olive oil and butter until the butter are fully melted.
Add in the bacon, mushroom, haloumi and onions and stir to cook until the mushroom and onion have soften and the haloumi are slightly toasted.
3. Add the spinach, season with salt and pepper and continue to cook until the spinach softens. Toss in a handful of chopped parsley.
4. Transfer the cooked filling onto a bowl and set aside to cool.
5. When the quiche pastry is ready and par-baked, whisk the eggs and cream together. Season with some salt and pepper and toss in the shaved gruyere cheese and shredded mozzarella cheese.
Assembly
1. Pre heat the oven to 180˚C.
2. Fill the tart case with the cooked fillings then pour the egg mixture all the way to the top leaving approximately 5 mm gap from the rim. The filling will rise slightly during baking. Bake in the pre-heated oven for approximately 40 - 50 minutes or until the top starts to turn golden in colour.
3. Once baked, remove the quiche from the oven and let it cool slightly before removing it from the tart case.
Cut and serve!
VIDEO SUMMARY
