KATHLEEN’S TEA QUICHE CRUST
-3 Cups all purpose flour -1 tsp salt - 2 tbsp sugar -1 tsp black tea leaves, crushed in the palm of your hand to make a “dusting” -10 tbsp of cold butter -1 cup ice water Our Associate Editor has compiled some stellar recipes that use tea as a main ingredient. What better way for tea-obsessed South Asians to add some kick to their palette and cooking repertoire? Recipes courtesy of tea connoisseur and retailer, Tami Halliman.
Directions: Add all dry ingredients in your food processor and mix. Pulse in butter bits one at a time. Blend in ice water until dough sticks together, it will make a dough ball, you want it to still be a little sticky and not too dry. Turn out dough ball onto floured surface. Make one large ball and then divide in two. Roll out each ball and place in oil sprayed pie pan. Fold edges under and form edges in your favourite way. Proceed on to filling instructions. -1 tbsp chives, fresh -1 tsp Thai green tea leaves (or your favourite) -½ tsp paprika -1 tsp garlic, minced -1 tsp thyme, fresh -¼ cup water
Directions: Place everything but the butter and water in a food processor and blend. Pulse in butter bits. Trickle in water until a ball forms. Roll out thinly on a floured surface. Cut with crinkle cutter or pizza cutter and place on greased cookie sheet. Bake at 375° for 8 minutes, turn and flip crackers for 5 more minutes. Check for crispness. Do not burn, use timer.
Tips: I use a bit more garlic, chives and tea. I also use a pasta roller set on very thin to roll out dough. If you are using a rolling pin, roll out very small amounts at a time, it is much easier to roll to the thinness you need. The time may be different with each oven. Crispness is key. These will stay crisp for over a week if placed in air tight storage.