Chef Alex Espinoza Braised Aussie Lamb Quiche

Method

Crust: 

1. In a stand mixer or using your hands, mix the butter with the flour and salt until the mixture resembles meal. Add the water and mix until a smooth dough forms, but do not knead it. The dough should be uniform in texture, with no streaks of butter. Cover the dough and refrigerate for 30 minutes to rest. 
2. Preheat the oven to 350 degrees F.  
3. Butter a 9-inch fluted tart pan. Remove the dough and roll it out on a floured surface to 2 inches larger than the pan diameter. Press the dough into the prepared pan, trimming any excess. Perforate the bottom crust with a fork, cover with aluminum foil, and fill with pie weights, such as dried lentils or beans. Bake for 30 minutes, then remove the pie weights and foil and cool. 

Filling: 

While the crust is baking, make the filling. Preheat the oven to 270 degrees F.In a mixing bowl add the eggs and mix well with a whisk. Add the remaining ingredients and stir together. Pour the mixture into the cooled tart shell, then bake for 20 minutes or until firm and lightly browned. 

Fennel and Orange Salad 

While the quiche is baking, make the salad by mixing together the ingredients in a bowl. Season to taste with salt and pepper. Cover and refrigerate until service. 

Plating: 

Allow the quiche to cool for 5 to 10 minutes to help it set before cutting into 6 pieces. Serve with a portion of Fennel and Orange Salad