INGREDIENTS
Pastry
- 200g flour
- 125 g butter, diced, cold
- Pinch salt
- 1 ½ tbsp (30 ml) iced water, or more if needed
Quiche
- 2 potatoes (250 g), peeled and cut into small 1 cm cubes
- 1 tbsp (20 ml) olive oil
- 150 g dried chorizo, cut into1 cm cubes
- 260 ml cream
- 4 eggs
- Salt, to taste
- 200 g haloumi, grated
- 3 spring onions, finely sliced
To serve
Green leafy salad
METHOD
Pastry
- Place flour, butter and salt into a food processor and pulse until it forms a breadcrumb like consistency.
- Add iced water and pulse until a lightly bound dough forms. Place onto a clean dry bench and knead gently until a smooth dough is formed.
- Flatten the dough to 2 cm thick and wrap in cling wrap. Chill in the refrigerator for 20 minutes.
- Grease a 3 cm deep, 24 cm loose bottom tart tin.
- Roll pastry on a floured surface until large enough to line the prepared tin. Ease pastry into tin, press into the base and sides. Cover with cling wrap.
- Chill in the refrigerator for 10 minutes or until firm.
Quiche
- Preheat the oven on Fan Plus at 200°C.
- Combine potatoes with the olive oil and place on the baking tray. Bake on shelf position 2 for 10 minutes.
- Add chorizo to the tray with the potatoes and cook for an additional 10 minutes, or until the potatoes are crisp. Remove from the oven.
- Preheat the oven on Intensive Bake at 150°C with a baking tray positioned on shelf position 1.
- Place the cream, eggs and a pinch of salt in a bowl, mix until well combined.
- Remove the tart case from the refrigerator and trim off excess pastry from the edge.
- Evenly place the potato, chorizo, haloumi and spring onion onto the base. Pour in the egg mixture and place tart tin in the oven on the preheated baking tray.
- Bake for 30 minutes, or until the filling is starting to set.
- Change the oven function to Bottom Heat at 190°C and bake for a further 20 minutes, or until the base is crisp and the filling is golden and set.
- Remove from the oven and place tart onto a wire cake rack to cool.
To serve
- Slice into 6 pieces and serve with a green leafy salad, if desired.
Hints and tips
- We love this pastry recipe, make extra and keep in the freezer. Roll the pastry into a disk before storing in the freezer.
