This quiche is very easy to prepare and this pastry recipe is very easy to make, you can use it in different savory recipe. You can use any kind of topping that you like, for mine I use ham, mushroom, tomato and caramelized onion. The point is not putting too much topping, or too much filling, too much filling will make pastry wet and need more time to bake, too little the topping won't stick together propery.
So, finally I can give everyone the quiche that they want, well that include me too ^^.
Ps. If making 1 large quiche, you will need more filling and topping.
250g .............................. All purpose flour
140g ............................... Unsalted butter, cold, cut into small dices
......................................... Pinch of salt
1-2tbsp ........................... Iced cold water
Filling
1 ....................................... Egg
75ml................................. Milk
75ml ................................ Whipping cream
10g ................................... Finely grated Parmesan cheese
.......................................... Salt and pepper to taste
Topping
100g ................................ Cheddar cheese, grated
1cup ................................. I use mushroom, tomato, ham and caramelized onion ^^
Put flour and salt in a bowl, whisk to combine. Add the butter and mix (with your finger or pastry cutter) until the mixture looks like coarse meal. Drizzle a tablespoon of water and press until the dough come together, (adding more water until the dough will come together), take out of the bowl and press into a ball. Cover with a plastic warp and refrigerate for 20 minutes.
Brush 7 tins (8x9cm loose-based fluted tartlet tins, or 8 Texas muffin tins) with butter.
Roll the dough, cut into desired size and line the pans with the dough.
Prick the dough with table fork (or bamboo stick). Refrigerate for 20 minutes.
Preheat the oven to 180 °C
Line the dough with aluminium foil and fill with pie weights.
Bake until the crust is set and dry 12 minutes.
Remove the pan from the oven and remove aluminium foil and pie weights.
Return the crust to the oven and bake until the crust is completely dry and light golden brown, another 5 minutes.
Mix the filling mixture together.
Place the topping into the crust, then pour the filling over the topping.
Bake for 25-30 minutes or until the top start to set and golden brown.
As you like it Quiche
Makes 7 (8x9cm loose-based fluted tartlet tins, or 8 Texas muffin tins)
140g ............................... Unsalted butter, cold, cut into small dices
......................................... Pinch of salt
1-2tbsp ........................... Iced cold water
Filling
1 ....................................... Egg
75ml................................. Milk
75ml ................................ Whipping cream
10g ................................... Finely grated Parmesan cheese
.......................................... Salt and pepper to taste
Topping
100g ................................ Cheddar cheese, grated
1cup ................................. I use mushroom, tomato, ham and caramelized onion ^^
Roll the dough, cut into desired size and line the pans with the dough.
Prick the dough with table fork (or bamboo stick). Refrigerate for 20 minutes.
Preheat the oven to 180 °C
Line the dough with aluminium foil and fill with pie weights.
Bake until the crust is set and dry 12 minutes.
Remove the pan from the oven and remove aluminium foil and pie weights.
Return the crust to the oven and bake until the crust is completely dry and light golden brown, another 5 minutes.
Mix the filling mixture together.
Place the topping into the crust, then pour the filling over the topping.
Bake for 25-30 minutes or until the top start to set and golden brown.
