I have been doing so much baking recently, especially during Christmas. Oh how I love Christmas! This year I decided to try making Gingerbread boys! Those turned out better than I ever imagined! And I also tried out an apple pie for the very first time. Was a hit at the party I brought it to. I’ll write about those another day.
To kick of 2012 I started off with a mushroom and onion quiche.
This quiche is pretty great for a first try. The crust was easy to work with, and it held the filling really well. A good thing about the filling is that I didn’t have to use any cheese in it. Just whipping cream and eggs to make the custard filling. Cheese is pricey and it’s hard to use the rest up in a Chinese kitchen.
I got the recipe from the Epicurious app on my iPhone. I’m telling you, I’ve found so many reliable recipes on that app! Love love love! Made minor tweaks to the original recipe. So here goes…
1 1/2 cup All purpose flour
1/8 tsp Salt
1 tsp Sugar
1/2 cup Butter (I used Buttercup instead of pure butter and it still turned out nice) – Cubed & chilled
1 Egg + 1 tsp Iced water
1 Egg white – Beaten (I put the remaining white and yolk from this egg into the custard filling, so as to not waste)
> Cut butter into the flour, salt and sugar using a pastry blender** (or you could pulse it in a food processor/rub between your fingers) until the mix resembles breadcrumbs.
> Add the egg mixture and stir with a fork until the dough starts to come together. Pour onto the table and bring the crumbs in, fold several times but don’t overwork.
> Flatten into a disk, clingwrap & refrigerate for 30 mins (or put in the freezer for 10 mins)
> Roll out dough between clingfilm/parchment paper and transfer to an oiled loose-base pie pan. I used a 10″ pan. Leave a 1cm overhang around the edges to allow for some shrinkage.
> Blind bake for 20 mins, 180 C. Remove beans, prick base and continue baking for 10 mins.
1 large Onion – Sliced
250g Fresh mushrooms (I used white button & Swiss brown) – Sliced
1 clove of garlic – Chopped
1 bay leaf
3 sprigs of rosemary
> Pan fry in some butter & season with salt and pepper. Once cooled, spread onto base of pastry.
200mL Whipping cream
Salt & pepper
Sprinkle of dried oregano
> Mix together and pour on top of mushrooms.
> Bake 25 mins, 200 C
I’ll definitely be making this again, with little changes in the filling.. adding ham, bacon or sundried tomatoes to make it interesting!
**Ever since I got myself this pastry blender, it has made my pastry making SO MUCH EASIER!! Since I don’t have a food processor, I’ve always been too lazy to rub those pieces of butter in the flour!