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I missed this lesson during baking class as I wasn’t in Singapore. But nevertheless, I tried out the recipe by myself. Everything turns out fine and good ! Except for the crust which can be thinner, the filling is great for a quiche and the ham and cheese combi are just my favourites. I have ran out of mushrooms then so had to do without them. Personally I feel that anything with warm melted cheese tastes good, be it lasagne, baked rice or good pizza. So this quiche is an addition to my list of cheesey delights. HB gives me a suggestion to make a spinach quiche. Maybe the next round I will try. Maybe. If time and mood allows. I can be a couch potato at times. :)
Recipe adapted from PA Richard Goh Cake Baking Class Stage 5
Ingredients :
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Short Crust Pastry
100g semi-hard butter
200g plain flour
1/4 tsp salt
3 tbsp water
Filling
150g milk
250g fresh cream
6 egg yolks
120g edem cheese
150g ham or bacon
100g button mushroom
salt & pepper to taste
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Method :
1. Place butter, plain flour and salt in a mixer bowl and mix slowly using a flat beater. Add in water and increase speed to maximum to beat into a dough.
2. Knead the dough slighly and wrap in a cling film. Refrigerate for at least 30 minutes.
3. Preheat oven to 180 degrees C.
4. Roll out the dough and place over a 9 inches greased loose bottom pie dish. Push the sides a bit to cling over the edge of the pie dish. Prick the base and brush with egg white.
5. Half bake the shell for 15 minutes on the middle rack.
6. Fry chopped onion, ham and mushroom and scatter over the pastry. Top with grated cheese.
7. Whisk the fresh cream, milk and egg yolks together and pour over the pie. Bake for about 30 minutes or until golden brown.
