Quiches are a favourite of mine, but with this parmesan short crust pastry it takes it to the whole next level. On another note....I may have called this tomato and Ricotta Quiche - though in my classic style I threw in a little bit of everything. I love it as is, but feel free to get creative, add in extras or omit a few of the fillings to keep it simple!

This quiche will make the perfect accompaniment to a weekend BBQ, or make it through the week for a dinner and lunches! You may see in a few pictures the water in the background. I have been working with the lovely team over at ONE  Pure who have just released this new brand of mineral water, both still and sparkling. This Mineral water is freshly bottled in New Zealand. I love what the company stands for and have had a pleasure working with them! They are passionate about spreading the message of health, hydration and all things pure. 

Parmesan Short Crust Pastry

23cm round tart tin

3/4 cup (60g) Parmesan Cheese

1/2 cup (225g) Plain Flour

150g chilled unsalted butter

2-21/2 tbsp iced water

Filling

1 onion

100g mushrooms

1 tbsp balsamic

100g spinach

150 g cherry tomatoes

50g ricotta

3 eggs

1/4 cup milk

salt and pepper to taste

Method:

First start with the pastry. Combine the parmesan and flour in a bowl. Then add in the butter in small cubes and rub together with the flour to form a crumb. Slowly add chilled water 1tbsp at a time until the pastry comes together. The pastry should be soft not sticky. Transfer the pastry onto a lightly floured bench and knead for 30sec bringing it together into a disc. Cover with Cling wrap and place in fridge for 30mins. 

Remove pastry from fridge and use a floured rolling pin to roll out the pastry to about 3-5mm. Be careful not to add too much flour at this stage as it will make the pastry dry. Carefully drape the pastry over the rolling pin and lay it over the tart tin. Trim the over hanging pastry. Allow the pastry to rest for 15mins in the fridge. Preheat oven to 200C. 

Remove the pastry from the fridge and prick the pastry with a fork a few times to allow air to escape in the cooking process. Line the pastry with baking paper, before placing baking weights (or as I do, you can use rice) over the pastry. Place the tart into the oven for 15min. Remove the weights and baking paper and return to the oven for 7mins. 

Meanwhile prepare the filling. Finely slice the onion into rings, and the mushrooms into fine slices. Heat the oil in a frying pan and then sauté the onions until just opaque, then add in the mushrooms. Allow to cook down for 5-10mins until soft and golden, then add in the balsamic vinegar. Remove from the heat, add in the spinach and cover. 

Chop half of the cherry tomatoes into halves and reserve the rest for the top. In a separate bowl, whisk the eggs, milk and salt and pepper. 

Assembly - Spread the mushrooms mixture over the base of the pastry, then top with cherry tomatoes and dot the ricotta around the top using a tsp. Then pour over the egg mixture, and cook in the oven for 15min or until golden.