Name: Baby rocket quiche
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: Pastry; 1 1/4 cup (185g) plain (all-purpose) flour; 125 gram (4 ounces) cold butter, chopped coarsely; 1 egg yolk; 2 teaspoon iced water; 50 gram (1½ ounces) baby rocket (arugula) leaves, chopped finely; 3 eggs; 1 egg yolk; 3/4 cup (180ml) pouring cream

Ingredients

Pastry

1 1/4 cup (185g) plain (all-purpose) flour

125 gram (4 ounces) cold butter, chopped coarsely

1 egg yolk

2 teaspoon iced water

50 gram (1½ ounces) baby rocket (arugula) leaves, chopped finely

3 eggs

1 egg yolk

3/4 cup (180ml) pouring cream

Method

1.To make pastry, process flour and butter until crumbly. Add egg yolk and the water, pulse until ingredients come together. Knead pastry on floured surface until smooth. Cover; refrigerate 20 minutes.

2.Preheat oven to 200°C/400°F.

3.Grease shallow 20cm (8-inch) round loose-based flan tin. Roll pastry on floured surface until 4mm (¼-inch) thick. Ease pastry into tin, press into base and side. Refrigerate 20 minutes.

4.Line pastry with baking paper; fill with dried beans or rice. Bake 12 minutes. Remove paper and beans; bake about 8 minutes or until pastry is browned. Reduce oven to 160°C/325°F.

5.Sprinkle rocket into pastry case. Whisk eggs, egg yolk and cream in medium jug; pour over rocket. Bake about 40 minutes or until set. Cool.

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