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Mar
7

Seafood and veggie quiche

A few weeks ago, I went to this cafe in Ampang Point,  and ordered a quiche..  I think it was RM8 a slice.  The taste was very disappointing.   I dont know what cream they used, it just doesnt taste good.  The tart shell was so hard and not buttery at all..   I realized the only way to get what I want is to bake it myself. * Sigh *.   Yesterday I had some free time, so decided to bake this Prawn, mushroom and courgette quiche.   Actually you can use any types of seafood and veggies you think might be suitable for this dish.

The recipe :

The pastry (Pâte brisée)

250 gm all purpose flour
150 gm cold butter
1 teaspoon salt
1 egg
1 to 3 tablespoon cold milk
 

Making the pastry is easy..  Mix the flour and salt.  Grate the butter into it.  Then mix with your finger.  Put in the eggs and milk.  Knead about 4 or 5 times till you get a smooth dough.   Get a baking paper, lay it on the dough.  Then roll the dough to the size of your tart pan.   Before that lightly grease your pan with some butter.  Lay the pastry on the tart pan.  Make some dents with a fork, then I chuck the tart pan into the freezer, while making the filling.  Let it rest for about 20 minutes.

 For the filling :
 
A little oil and butter for frying
3 small onions
2 clove of garlic
100 gm of mushrooms, sliced
200 gm of zucchini or courgette, sliced
150 gm prawns
oyster sauce, salt and pepper
 
Custard base :
2 cups of whipping cream
1 whole egg and 3 egg yolks
salt and pepper
 

Heat the oll and butter.  Fry the onions and garlic till it turns soft.  Then add the prawn.  Fry a 1 or 2 minutes, do not overfry.  Then add the veggies.  The mushrooms and courgettes will give out some water and the filling should be moist.  If not, add a little bit of water or butter.   Season with salt, pepper and oyster sauce.  Do not cook for too long as they will continue cooking in the oven.

Prepare the custard base : mix all the ingredients together.  Taste to check the saltiness.

Blink bake the tart shell.   Fill up with beans etc and bake at 190 C for 15 minutes . Then reduce temperature to 180C.  Remove the beans and bake for 5 minutes more.   Take out the tart shell from the oven.   Arrange the fillings at the bottom, then pour the cream mixture on the filling till it is almost full. Bake for further 45 minutes till the custard is set.  Let the quiche cool down for maybe 15 minutes, before unmolding.

Enjoy it with chili sauce if you like to spice things up.   You can also make variations with the filling, add curry powder, cheese, five spice powder, anything .. just be creative.  For veggies you could use asparagus, potatoes, peas, the choices are endless.  Bon Appétit !

Yasmin says:

Thank you Scott :) Hope you’ll try it.

Scott says:

That’s a very detailed and I’m sure difficult recipe. I like Quiche or at least I think I still do since I haven’t had it in a long time. Delicious I’m sure and I like your photos very much!