Quiche Two Ways: Asparagus Mushroom Feta and Ham Tomato Tarragon

For the crust:
Transfer flour, salt and pepper into a clean bowl.

Beat olive oil and water together until thick and well combined. (Yes, you can mix oil with water!)

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.).

Separate the egg. Brush the white over the crusts and transfer to the refrigerator. Add yolk to one of the quiche fillings.

For the mushroom asparagus herb feta filling:
Beat the yolk along with whole eggs. Gently incorporate milk and set aside.

Put a frying pan over medium-high heat and drizzle a bit of olive oil. Sauté mushrooms until dark brown and fragrant. Season to taste. Remove mushrooms from heat, set aside to cool.

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.

Preheat oven to 350ºF.

For the ham tomato tarragon filling:
Gently incorporate eggs into milk and set aside.

Stack slices of ham on top of each other, roll and slice into ribbons. Measure about 1 cup of the ham. Set aside.

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.

Transfer both quiches to hot oven. Bake at 350ºF for 20-30 minutes, until the top is golden brown.

Bon appetit!