I have started baking again...thanks for speedy recovery but I still do have chronic pains at night. So I do not have much sleep and the best thing to do is baking at night so that we can have breakfast the next morning. Freshly baked buns and quiches . On request, I baked this delicious quiche for my cousin Piggy who say she loves my quiches :) I have salmon available at all times coz I am fan of salmon. I threw in fresh mini King Oyster Mushroom and leeks for her quiche. I love it especially if it has salmon and mushroom in it :)
Basic pastry dough crust: yield one 9 1/2 inch tart crust
200 gms all purpose flour
1/2 tsp salt
1 stick (113 gms) unsalted butter - cut into 1/8 inch pieces
3 or 4 tbsps ice water
1. Put flour and salt in the bowl of a food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal
2. Add ice water and mix briefly, about 30 secs to form a soft dough. Remove dough, shape into a thick disc, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
3. To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
4. Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12 inch circle ( refrigerate and save trimmings for patching ) Lay dough loosely into a 9 1/2 inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan sot the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
pan seared salmon - flaked
fresh mushrooms - saute together with garlic, drain off excess water
leeks - blanched
a sprinkle of ground black pepper
and a pinch of salt *optional
3 large eggs
100 ml fresh cream
40 gms cheddar cheese
120 gms grated mozzarella
Mix eggs, fresh cream, and cheese together, add in salmon, leeks and cooked mushrooms into the egg mixture. Pour the filling mixture into the tart crust and spread out evenly. Baked in the oven for 30-35 minutes at 200 deg C till cooked and evenly browned. Cool completely before cutting into slices. Serve with salad.