My Homemade Quiche

Was looking forward to bake a quiche. Has tried numerous attempt but was not successful at all. Either the crust is too thick or the mixture is too salty...Finally able to make one and I must say it is pretty (please note: it's pretty and not absolute) successful. Yipeee!!

Usually, I have a hard time making the crust. The last time I made one, it kept cracking and was too dry. Finally after 3 failed attempt previously (yes this is my fourth attempt), I managed to get the crust in the pan (without breaking it) and blind-baked it successfully. My endurance has finally paid off. Was so satisfied with myself.

I used the Kitchenaid mixer to help me to make the pastry. It was very fast and effortless. (Do consider to buy one if you like baking, you will not regret. Trust me.)

Recipe for the pastry

250g of plain flour

150g butter. Let it soften for awhile before putting into the flour.

1 tsp of salt

1 egg

1tbsp of cold milk

Put all the ingredient except the cold milk into the mixer first and let it mix for awhile. Use paddle for mixing. As the ingredients mix for a while, you will find that the ingredients start forming into a dough. At this point, you can pour in the cold milk. Continue to mix until the dough come together.
Spread a cling wrap on the table and pour the dough on to the wrap. Roll it in to a ball and wrap it. I will put the dough in the refrigerator for 1 hour before rolling out the pastry.
After 1 hour,
Preheat the oven to 190°C. Take out the pastry and roll it out. Make sure that you do not roll it too thin as it will break easily. Roll out to the dough to about 5mm to the size of your quiche tin. Use it to line the quiche tin. Using your fingertips and gently pressing the dough to side (don't be too hard on yourself if you think it does not look nice--> can try it again next time)
Line the quiche tin with baking paper and fill it with baking bean (I use soya beans). Bake in the oven for 20 min. Once baked, remove the beans and paper. Put the pastry back to oven to bake the base of the pastry for another 10 min.
You can take the case out, Now reduce the oven temperature to 170°C.
Note: It is very important that you know your oven quite well. If you are uncertain of the heat capacity of your oven, occasional peeks will do your baked goods much good. I learnt this from numerous failures.
While baking the pastry case, now you can move in to the much easier part and that is the filling.

Ingredient for filling

• 250gm of button mushroom Slice it evenly. I usually cook the mushroom in advance. Like to cook the mushroom with butter and garlic. I will simmer them in half cup of white wine and a dash of broth. Can add a pinch of salt and freshly ground peppers ( I like pepper so usually I add quite abit)
• Picnic Ham, cut up in squares  Cheaper, but you can use the more sophiscated one if you like. Can replace with bacon too but I think it will make the quich salty. Up to your own preference. Can add in with the mushroom and cook together. Simmer for awhile to let the ham and mushroom absorb the taste of white wine. Leave it aside to cool.
• 1 whole egg
• 3 egg yolks
• 300ml of lite cooking cream (lite for health reason)
• 140gm of cheddar cheese, grated. Usually Gruyere cheese is used for this recipe but I dislike the taste. Hence will cook it with the all-times favourite - cheddar cheese

Mix the cream, whole egg and yolks together. after that you can put the cheese into the mixture.
Putting everything together:)
You can arrange the ham and mushroom on the pastry case. Leave some behind to garnish the quiche. After that just pour the mixture in. Ensure the mixture is not too near the brim of the case as you will find it a struggle to bring it back to the oven without the mixture spilling onto your hands or floor. (trust me, this is what you want to avoid) After pouring the mixture, you can arrange the ham and mushroom as topping on the quiche.

Finally, finally... Put the pre-quiche into the oven and let it bake for another 20 min

Now go and make yourself some tea, give yourself a pat on the shoulder for good effort.

Enjoy!