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FLAKY OLIVE OIL flour salt pepper olive oil water egg MUSHROOM ASPARAGUS eggs milk olive oil crimini HAM TOMATO TARRAGON eggs milk black forest ham tomatoes fresh tarragon Parmesan
Viewed: 81 - Published at: 8 years agoIngredients
- FOR THE FLAKY OLIVE OIL CRUST:
- 4 cups Flour
- 2 pinches Salt
- 2 pinches Pepper
- 1 cup Olive Oil
- 1 cup Cold Water
- 1 whole Egg
- FOR THE MUSHROOM ASPARAGUS HERB FETA FILLING:
- 4 whole Eggs
- 1 cup Milk
- 1 Tablespoon Olive Oil
- 2 cups Crimini Or Portobello Mushrooms, Washed And Sliced
- 1 cup Asparagus, Washed And Cut Into 1/4-inch Pieces
- 1 cup Herbed Feta
- FOR THE HAM TOMATO TARRAGON FILLING:
- 4 whole Eggs
- 1 cup Milk
- 1 cup Black Forest Ham
- 1 cup Ripe Tomatoes, Washed And Chopped Into Bite-sized Chunks
- 2 Tablespoons Fresh Tarragon (or 2 Teaspoons Dried)
- 1 cup Grated Parmesan
Method
- For the crust:
- Transfer flour, salt and pepper into a clean bowl.
- Beat olive oil and water together until thick and well combined. (Yes, you can mix oil with water!)
- Make a well in center bottom of the bowl and pour the oil/water into the middle. Using circular motions with the fork, slowly incorporate the dry ingredients into the wet. Gently knead by hand until the dough forms into a ball. Press into a shallow tart pan (mine are about 10 inches in diameter.).
- Separate the egg. Brush the white over the crusts and transfer to the refrigerator. Add yolk to one of the quiche fillings.
- For the mushroom asparagus herb feta filling:
- Beat the yolk along with whole eggs. Gently incorporate milk and set aside.
- Put a frying pan over medium-high heat and drizzle a bit of olive oil. Saute mushrooms until dark brown and fragrant. Season to taste. Remove mushrooms from heat, set aside to cool.
- Remove the crust from the fridge. Transfer mushrooms into the tart pan. Sprinkle asparagus over the mushrooms. Pour the egg-milk custard over the tart. Sprinkle herbed feta on top. Set aside while you prepare the second filling.
- Preheat oven to 350°F.
- For the ham tomato tarragon filling:
- Gently incorporate eggs into milk and set aside.
- Stack slices of ham on top of each other, roll and slice into ribbons. Measure about 1 cup of the ham. Set aside.
- Remove the second crust from the fridge. Transfer tomatoes into the tart pan. Sprinkle ribbons of ham over tomatoes. Tear tarragon leaves over the ham and tomatoes. Pour the egg-milk custard over the tart. Grate Parmesan over the top.
- Transfer both quiches to hot oven. Bake at 350°F for 20-30 minutes, until the top is golden brown.
- Bon appetit!
