Sun-dried tomato quiche with prosciutto & arugula
unsalted butter, cut into cubes
Step by step
Put the flour, salt, and butter into the bowl of the stand mixer fitted with the Flat Beater. Mix on speed 2 for about 2 minutes.
Once the mixture has a sandy texture, replace the Flat Beater with the Dough Hook. Gradually add the water while kneading on speed 2.
Once the dough is semi smooth, use your hands to shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll out the dough, turning it constantly to prevent it sticking to the surface.
Line a 20 cm tart tin with the pastry and trim off the excess with scissors. Blind-bake for 10 minutes in a 210°C preheated oven.
Put the eggs, milk, cream in the bowl of a stand mixer fitted with the Wire Whip. Mix on speed 2 until all ingredients are combined.
Spread the prosciutto, rocket and sun-dried tomatoes over the pastry crust. Pour over the egg mixture. Season with salt and pepper.
Bake the quiche for 30-35 minutes at 180°C.