My sister bought a new tart pan and I was craving for a quiche...
Sausage and Peas Quiche
Ingredients
Pastry:
125g cold butter, diced
2 cups (250g) all-purpose flour
1 tbsp sugar
1 tsp salt
3 tbsp ice cold water
Filling:
2 tsp olive oil
half an onion (about 30g), sliced
2 cloves of garlic, minced
2 sausages or frankfurters, sliced
1/2 cup green peas
1/2 cup chopped vegetables (I used shiitake mushrooms, carrots and capsicums)
1 bird's eye chilli, chopped - optional
salt and pepper to taste
1 tomato, sliced thinly
Custard:
2 eggs
1/4 cup fresh milk or pouring cream (I used low fat milk)
1 slice of cheddar cheese, chopped (you can use grated cheese)
salt and pepper to taste
Method
Prepare the pastry:
1. Put the cold butter pieces, flour, sugar and salt in a large bowl. Work those ingredients with your fingers until they resemble bread crumbs. Don't worry if there are still some visible butter pieces. They will puff up in the oven and results in a flakier crust.
2. Add the ice cold water, a tablespoon at a time to moisten and work the mixture together to form a dough. Do not overwork the dough. Once the dough has come together, flatten and wrap with cling film. Chill the dough for at least 30 minutes in the refrigerator.
*I was pressed for time, hence I roll the dough straight away, line my tin with the dough, trim the excess and chill.
3. After chilling, take out the dough from the fridge and roll it on a floured surface or between two sheets of clean plastic. Roll it enough to cover an 8-inch tart tin. Line the tin with the dough, trim the excess and prick the bottom with a fork. Chill the dough again while you prepare the filling.
Prepare the filling:
1. Heat the olive oil in a pan. Sautee the onion until fragrant. Throw in the garlic and chilli and stir.
2. Once fragrant, add in the sausages. Next, mix in the chopped vegetables, peas and season with salt and pepper. Set aside to cool.
Prepare the custard:
1. Whisk all the ingredients for the custard, season with salt and pepper (not too much salt as the cheese and filling would contribute to saltiness) and pour into a jug.
To bake:
1. Blind bake the pie shell first. Preheat the oven at 190C. Line the pie dough with foil and fill with baking beans (you can also use rice). Bake the shell in the preheated oven for about 15 minutes.
2. Take out the shell from the oven and remove the foil and baking beans. Continue baking the shell for another 10-15 minutes until its surface dries out, no longer moist and firm to the touch.
3. After that, add in the filling to the pie shell and pour in the custard. Arrange the sliced tomato on top (I forgot!). Continue baking for another 20-25 minutes until the filling is firm and the top is golden brown.
Quiche Sosej dan Kacang Pis
Bahan-bahan
Pastri:
125g mentega sejuk didadu
2 cawan (250g) tepung gandum
1 sb gula
1 sk garam
3 sb air sejuk dari peti ais
Inti:
2 sk minyak zaitun
Separuh bawang merah (dalam 30g),dicincang
2 ulas bawang putih, dicincang
1/2 cawan kacang pis
1/2 cawan sayuran (saya guna cendawan, lobak merah dan capsicum yang didadu))
1 biji cili padi, dicincang - optional
garam dan lada secukup rasa
1 biji tomato, dihiris nipis
Kastard:
2 biji telur
1/4 cawan susu segar
1 keping keju cheddar Cheesedale, dipotong kecil
sedikit garam dan lada sulah
Method
Untuk pastri:
1.Satukan mentega sejuk, tepung, gula dan garam ke dalam satu bekas. Ramas dengan menggunakan jari sehingga adunan menjadi seperti serbuk roti.
2. Tambah air sejuk dan gaul sebati menggunakan tangan hingga menjadi doh. Tekan sedikit doh, balut dengan cling wrapper dan rehatkan di dalam peti sejuk.
*Saya canai terus doh, letak dalam pie tin dan sejukkan.
3. Selepas 30 minit, keluarkan doh daripada peti sejuk. Canai doh di atas permukaan yang ditabur tepung atau di antara dua keping plastik bersih. Canai doh anggaran boleh muat pie tin berukuran 8 inci. Selepas itu, alihkan doh ke atas pie tin, potong lebihan doh dan cucuk permukaan doh dengan garpu. Sejukkan kembali doh di dalam peti sejuk sementara menyediakan inti.
Untuk Inti:
1. Panaskan minyak dalam kuali. Tumis bawang merah, bawang putih dan cili padi hingga wangi.
2. Selepas itu, masukkan sosej dan goreng sampai masak. Tambah sayuran dan kacang pis dan perasakan dengan garam dan lada. Ketepikan.
Untuk Kastard:
1. Whisk semua bahan-bahan untuk kastard dan perasakan dengan garam dan lada sulah (jangan letak garam banyak sangat sebab inti dan cheese dah masin).
Untuk membakar:
1. 'Blind bake' kulit pastri dahulu (untuk tutorial 'blind baking', bolehlah singgah ke dapur CMG yang famous 2 ye). Panaskan oven pada suhu 190C. Alaskan kulit pastri tadi dengan foil aluminium dan isi dengan benda berat seperti beras atau kacang soya. Bakar selama 15 minit.
2. Keluarkan pastri dari oven dan alihkan foil aluminium serta kacang tadi. Bakar lagi pastri selama 10-15 minit atau sehingga permukaan pastri sudah tidak lembap apabila disentuh.
3. Selepas itu, masukkan inti ke dalam pastri. Tuang kastard dan susun kepingan tomato di atasnya (lupa nk letak). Bakar semula quiche selama 20-25 minit sehingga kuning keemasan.
