30-minute Quiche Lorraine

I granted hubby’s wish to have a savory pie using the same pie crust last night and so it came to pass that my 30-minute ( not including baking time ) quiche Lorraine is ‘born’.

I am definitely into a pie crust holy trail because just like the previous night, the crust is light and crunchy and cuts well. My Friday guinea pigs will soon have their quiche wishes come true.

For 4

Ingredients for crunchy crust:

½ cup plain flour

1 cup wholemeal flour

handful of cheddar lumps

½ cup extra virgin olive oil

2 Tbsp milk

7 inch pie pan ( I used a perforated pie pan )

1.   Preheat oven to 200C.

2.   Combine all the above in a stand mixer and mix using a paddle until combined.

3.   When the crust mixture resembles wet sand, transfer it to the prepared pan.

4.   Spread the mixture on the pan, with more around the edges of the pan.

5.   Using your fingers to press and compact firstly the sides of the pie crust and then the base.

6.   Baked at 200C for 15 minutes.

7.   Crust should be just about ready when the quiche filling is done.

Meanwhile, prepare the quiche filling….

Ingredients for quiche:

2 cups ham cubes

1 small tube of brown mushrooms, quartered

2 eggs

250ml of cooking cream

1.   Saute the mushrooms and ham until mushrooms are soft but not thoroughly cooked through.

2.   Using a paddle, mix eggs and cream on slow speed. Do not allow it to froth.

3.   Add mushroom mixture. Mix.

Assembly:

1.   Pour the quiche filling into the baked piecrust.

2.   Place it at the center of the baking chamber.

3.   Bake at 200C for 15 minutes.

4.   Reduce oven temperature to 180C.

5.   Bake at 180C for 30 minutes.

6.   I prefer my quiche just done. For a firmer, drier quiche, bake at 180C for 35 minutes.

7.   Allow the quiche to cool for 5 minutes before cutting. A cooler crust is less fragile and not prone to crumble when cut.

8.   Remove the quiche from the pan and serve warm.

Enjoy!