Baby rocket quiche
Serve this beautiful green quiche with salad for a light lunch or dinner.
- 55 mins cooking
- Serves 4
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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
Baby rocket quiche
- 50 gram (1½ ounces) baby rocket (arugula) leaves, chopped finely
- 3 eggs
- 1 egg yolk
- 3/4 cup (180ml) pouring cream
Method
Baby rocket quiche
- 1To 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.
- 2Preheat oven to 200°C/400°F.
- 3Grease 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.
- 4Line 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.
- 5Sprinkle rocket into pastry case. Whisk eggs, egg yolk and cream in medium jug; pour over rocket. Bake about 40 minutes or until set. Cool.