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1
For the crust:
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2
Transfer flour, salt and pepper into a clean bowl.
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3
Beat olive oil and water together until thick and well combined. (Yes, you can mix oil with water!)
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4
Make a well in center bottom of the bowl and pour the oil/water into the middle. Using circular motions with the fork, slowly incorporate the dry ingredients into the wet. Gently knead by hand until the dough forms into a ball. Press into a shallow tart pan (mine are about 10 inches in diameter.).
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5
Separate the egg. Brush the white over the crusts and transfer to the refrigerator. Add yolk to one of the quiche fillings.
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6
For the mushroom asparagus herb feta filling:
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7
Beat the yolk along with whole eggs. Gently incorporate milk and set aside.
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8
Put a frying pan over medium-high heat and drizzle a bit of olive oil. Saute mushrooms until dark brown and fragrant. Season to taste. Remove mushrooms from heat, set aside to cool.
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9
Remove the crust from the fridge. Transfer mushrooms into the tart pan. Sprinkle asparagus over the mushrooms. Pour the egg-milk custard over the tart. Sprinkle herbed feta on top. Set aside while you prepare the second filling.
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10
Preheat oven to 350u00b0F.
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11
For the ham tomato tarragon filling:
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12
Gently incorporate eggs into milk and set aside.
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13
Stack slices of ham on top of each other, roll and slice into ribbons. Measure about 1 cup of the ham. Set aside.
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14
Remove the second crust from the fridge. Transfer tomatoes into the tart pan. Sprinkle ribbons of ham over tomatoes. Tear tarragon leaves over the ham and tomatoes. Pour the egg-milk custard over the tart. Grate Parmesan over the top.
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15
Transfer both quiches to hot oven. Bake at 350u00b0F for 20-30 minutes, until the top is golden brown.
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16
Bon appetit!
