Mushroom and pancetta quiche

mushroom and pancetta quiche
1H 5M
1H 35M



1.Preheat oven to 180°C (160°C fan-forced).
2.To make the shortcrust pastry: Using a food processor, process flour and butter until crumbly. Add egg yolk and most of the water; process until ingredients just come together. Knead pastry on a floured surface until smooth, enclose in plastic wrap; chill for 1 hour.
3.Roll pastry between sheets of baking paper until large enough to line a 28cm loose-based flan tin. Lift pastry into tin; press into side, leaving edge overhanging slightly. Place tin on an oven tray; chill for 30 minutes.
4.Cover pastry with baking paper, fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for another 15 minutes. Trim pastry edge with a sharp knife.
5.In a large frying pan, heat butter over medium heat. Add onion; cook, stirring, for about 1 minute or until onion softens. Add mushrooms; cook, stirring, for about 2 minutes or until mushroom softens. Stir in garlic; cook, stirring, for about 1 minute, or until fragrant. Season to taste; cool.
6.Spoon mushroom mixture into pastry case. In a medium bowl, combine sour cream and eggs; season. Pour egg mixture over mushrooms. Top with pancetta. Bake for about 25 minutes or until set. Top with basil before serving.

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