Tuesday, May 05, 2009
Spinach Mushroom & Ham Quiche
150 gm. butter
100 gm. cream cheese
50 gm. cold water
1 tsp. apple cider vinegar or lemon juice
250 gm. Plain flour (or 180 plain flour + 70 gm. wholemeal flour)
1/4 tsp. Kosher salt
1/8 tsp. baking powder
4 slices of ham - cut into cubes
100 gm. button mushrooms - sliced
salt and pepper to taste
100 gm. onions - cut into cubes
3 tsp. garlic - chopped
250 gm. frozen chopped spinach - thawed and drained
75 gm. cheddar cheese - grated - for sprinkling only
Custard filling: Mix together and sieve.
125 gm. Diary whip cream - 35%
125 gm. fresh milk
1/2 tsp. salt
1 tsp. pepper
150 gm. eggs - beaten lightly
(1) For crust: Use a Food processor to process all the ingredients together till it forms into a dough. Keep in the fridge for 20 mins. before pressing into individual tart mould of your choice.
(2) For fillings: Fry onions and garlic till they are fragrant, add in the ham and fry till aromatic. Add in the rest of the ingredients except cheddar cheese. Leave to cool before spooning into prepared crust.
(3) When fillings are spooned into the crust, pour in the custard, sprinkle with cheddar cheese and then bake at 180C for about 25 mins till tarts are golden and cooked through.