>> Sunday, April 11, 2010
I always did like quiche, and I did try to make one long, long time ago. Decided to go meatless this time round and make something a little healthier - quiche with spinach, tomatoes and brie cheese.
The problem with my baking is that I am using the convection function of the microwave oven. The heat source emanates from one side, which usually results in the center of my cake/pie taking longer to cook, and when it does the sides may be a little over-done. A conventional oven would probably fare better since its heat source is either from the top or bottom.
I think this turned out to be pretty alright; just that I did not put enough salt, so it was slightly bland. You can taste the spinach and on the whole, it was not over-baked. However, I think I can actually bake it on lesser time so that it comes out a little more moist and soft.
Unsalted Butter 150g
1. In a bowl, mix the flour and salt together.
2. Cut the butter into cubes and rub the flour into the butter cubes until the mixture resembles coarse breadcrumbs.
3. In a separate bowl, whisk the eggs and milk together.
4. Pour the egg mixture into the flour/butter mixture, and mix well until you form a dough.
5. Roll the dough into a ball or disc shape and refrigerate for about 45 minutes.
6. Roll onto your pie tin. Using a fork, make a couple of holes at the base of the crust and bake at 180 degrees C for about 20 minutes.
Olive oil 1tsp
Heavy cream 1cup
Salt and pepper to taste
Cheese of your choice
1. Dice the onions and sauteed it.
2. In a bowl, mix the eggs, cream, milk, salt and pepper and whisk lightly.
3. Dice the tomato, then add it together with the spinach (squeezed dry of water) and sauteed onions into the egg mixture.
1. After baking the pie crust, allow it to cool.
2. Place cheese of your choice at the base of the crust.
3. Pour your filling in, and bake at 180 degrees C for about 30-35 minutes.