Ham Egg Quiche with homemade shortcrust pastry

I am quite excited.

I have a FOOD PROCESSOR!!!

Sorry, couldn't keep it in for much longer. The food processor just bought is a not-too-big model that comes with heaps of attachments like a liquidiser, juicer, several blades, a grinder mill, citrus squeezer, a little whisk thing, and more. I actually wanted the next model down, which has fewer attachments, but the store had none left. Fortunately, this one was on sale and there's a cashback offer as well, so looks like an early Christmas present for myself.

I've been trying to use it now as much as possible, though to tell the truth, I've forgotton where I've stored all the bits and pieces, like the juicer. I've been using the normal cutting blade most of all. I'm quite happy about the processor, as it's a nice change from the tiny bowl attached to a stick mixer that I used to use.

One of the easier things to make using a food processor is shortcrust pastry, as all you do is put the ingredients in the bowl and turn the knob. I found this pastry recipe in the cookbook that came with the processor and adjusted it using tips I found online. Then it got turned into the most delicious ham and egg quiche (processor not required). I know Thanksgiving is just passed, but I am thankful for my food processor and its ability to make pastry and my life a little easier.

Ham and Egg Quiche

serves 6

Ingredients

200g sliced leg ham, chopped

2 tablespoons finely-chopped fresh chives

1/2 cup pure cream
1/4 cup grated mozzarella or tasty cheddar cheese
6 eggs
1/4 cup grated parmesan cheese

Shortcrust pastry
makes enough to line a 23cm (9") tin

265g (1 3/4 cups) plain flour
125g chilled butter, chopped
1 egg yolk, lightly whisked
2-3 tblsp iced water


Method
1. For the pastry: Place the flour and butter in the bowl of a food processor and process until the the mixture turns pale yellow and crumbly, like fine breadcrumbs. Add the egg yolk and water and process until the dough just starts to stick together. Add a little more water if it is too dry.  Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc, cover in plastic wrap and place in the fridge for 30 minutes to rest.
2. For the quiche: Preheat oven to 180°C. Lightly grease a 23cm (base) loose-based fluted flan pan. Roll pastry out on a flat surface to form a 26cm square. Line base and side of pan with pastry. Trim excess pastry. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove rice or weights and paper. Bake for 7 minutes or until base is light golden. Allow to cool for 5 minutes.
3. Meanwhile, combine ham, chives, cream, mozzarella and 3 eggs in a small bowl. Season with pepper. Spoon mixture into pastry case. Crack remaining eggs over ham mixture, keeping yolks whole. Sprinkle with parmesan. Bake for 20 minutes or until eggs are set. Serve.

recipe adapted from taste.com.au

Making pastry with your new food processor: Ingredients are chilled cubed butter, egg yolk, flour and chilled water; the processed mix resembles fine breadcrumbs, then you add the egg and water and it forms a dough; roll out the dough (I really need a bigger rolling pin); line the baking dish with the nicely rolled dough.

Ingredients for the quiche: eggs, chives, ham, parmesan and tasty cheese;

the eggy hammy cream mixture is poured into the pre-baked pie crust that was made in your new food processor

Delightfully golden quiche. And the pastry is light and crispy.

Finally, let me just say that I have tasted the Nancy, Sue, Charlie and Lorraine quiches from Adriano Zumbo Patissier, and this humble ham and egg quiche BEATS THEM ALL.