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Kitchen Aid – KSM 150 Stand Mixers

Ham and mushroom Quiche
INGREDIENTS
200g Plain flour
Pinch of salt
100g Butter
Cold water
1 Small onion, very finely chopped
4 Rashers good quality bacon, finely chopped
1 Can of butter mushroom
3 eggs, beaten
425 ml cups milk, or milk and single cream mixed
75g Gruyere cheese, finely grated
Salt and freshly ground black pepper to taste

METHOD for PASTRY
1) Place a baking tray in the oven and preheat the oven to 220℃
2) Sieve the flour and the salt into the mixer bowl.
3) Cut the butter into cubes. Using the flat beater, on speed 2, beat until well blended.
4) Add just enough iced water to make smooth dough, then remove and knead lightly on a lightly floured surface.
5) Shape the dough into a ball, wrap in clingfirm and chill in the refrigerator for 30 minutes.
6) Roll the pastry out into a circle on a lightly floured surface and use to line a 20cm greased tart tin, about 4cm deep.

METHOD for FILLING
1) Cook the onion and bacon together for five minutes over a gentle heat in a nonstick frying pan. Spoon into the tart tin.
2) Using the flat beater on speed 4, beat the eggs into the milk, or milk and cream, then add most of the cheese with some salt and pepper and beat again, pour the mixture over the bacon and onion and scatter the remaining cheese on top.
3) Place the Quiche on the hot tray and bake for 10mintues. Lower the temperature to 190℃ and continue baking for another 30-35 minutes, until the filling is just set. Allow to cool slightly before cutting.