15 minutes + 90 minutes
Full Steam, Quarter Steam + Heat
This quiche can be made into individual servings and is best served warm, straight from the oven.
Experiment with the filling for quiches by following the same ratio of ingredients and replacing them with the alternatives of your choice. Top up the filling after you have positioned the quiche in the appropriate position in the oven to avoid spilling the mixture during transition.
250g plain flour
150g unsalted butter, softened
1 teaspoon of salt
pinch of sugar
1 tablespoon of cold milk
200g of loose leaf baby spinach leaves
140g thick pancetta slices, rind removed and sliced into thin strips
1 tablespoon butter
200g mushrooms, sliced
salt and pepper to taste
3 egg yolks
300ml double cream
bunch of chives, finely chopped
1 pinch ground nutmeg
140g gruyere, grated
Begin the pastry the evening before.
In a food processor, pulse the flour, butter, salt and sugar until they resemble fine breadcrumbs.
Add the egg and milk and pulse until the mixture comes together – about 10 seconds. Turn out the dough on a work surface and bring together with your hands. Knead until the dough forms a smooth ball – this should take no more than 30 seconds as the dough should be kneaded as little as possible.
Wrap in cling film and refrigerate overnight. If you are making this the same day, refrigerate for at least an hour to firm up the dough.
Preheat the oven to 96°C on the Full Steam function and steam the spinach leaves on the perforated steam tray for 3 minutes. Remove from the oven and cool on the tray at room temperature.
Adjust the oven to 190°C on the Quarter Steam + Heat function.
Place the pancetta in a saucepan of cold water and bring to a boil. Strain and dry on paper towel.
Sauté the mushrooms in the butter with salt and pepper until cooked and all moisture has evaporated. Set aside.
Squeeze the excess moisture from the spinach and chop roughly.
Whisk the egg and yolks with the cream and season with salt, pepper and nutmeg then add the chives.
Line a tart shell with baking paper, roll out the pastry to 5mm thickness then lay the pastry over the shell and trim the edges. Blind bake the quiche shell at 190ÅãC for 30 minutes. Ensure that the tart shell has no cracks by brushing it with egg yolk prior to adding the filling.
Reduce the oven temperature to 165°C. Layer the filling ingredients in the base of the tart shell, starting with the pancetta, mushrooms and spinach and finally the grated gruyere. Pour the egg and cream mixture over the top, filling the tart shell as much as possible without spilling over.
Bake for 35 minutes at 165°C on Quarter Steam + Heat.
Cool slightly and serve.