Ingredients:
1 3/4 cups sifted all-purpose flour
2 ounces grated parmesan cheese
2/3 cup butter, diced
1 eggs, beaten
1 tablespoon olive oil
8 ounces fresh mushrooms, sliced
3 ounces parma ham
7 ounces cans artichoke hearts, drained
1 cup creme fraiche
4 eggs
1 teaspoon chopped flat leaf parsley
1/3 cup milk
salt
ground black pepper
Directions:
Place flour, parmesan cheese, butter, and a pinch of salt in food processor.
Process briefly.
Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands.
Wrap in plastic, and chill for 1 hour.
2 Roll out to fit a 9 inch quiche pan with a loose bottom.
Prick all over.
Chill for at least 2 hours, preferably overnight.
3 Line pastry with foil, and cover bottom with uncooked beans.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Remove foil and beans, and cook for 5 more minutes.
Remove and cool.
4 Saute; mushrooms in 1 tablespoon olive oil for 10 minutes.
Drain and cool.
5 Lay ham over the pastry base, and top with mushrooms and artichokes.
Beat together creme fraiche, eggs, parsley, and milk.
Season well with black pepper and salt; pour mixture over the ham and vegetables.
Bake for 40 minutes, until golden.
Serve warm or cold.
Servings: 6
Time preparation: 120 min.
Time total: 170 min.