De­li­cious quiche

The Star Malaysia - Star2 - - FOOD -

Have you got a quiche recipe to share with me? – FoongMeiQuin

Leek Quiche

Fill­ing 15g but­ter ¼ tsp ground black pep­per 150g sliced leek 100g chopped onion 50g grated moz­zarella cheese 125ml whip­ping cream 120ml milk 2 eggs, lightly beaten

Here’s a lovely quiche to try. Short­crust pas­try 200g plain flour 100g but­ter 1 egg yolk 3 tbsp ice-cold but­ter Sift flour into a mix­ing bowl and rub in but­ter. Stir in egg yolk and add enough icecold wa­ter to form a firm dough. Knead lightly un­til smooth. Cover with a piece of cling film and re­frig­er­ate for 25-30 min­utes.

Roll out pas­try be­tween two plas­tic sheets un­til large enough to line a 22cm flan tin. Lift the pas­try into the tin. Gen­tly ease the pas­try into the sides of the tin. Trim the edge and prick the base of the pas­try with a fork. Re­frig­er­ate for 15-20 min­utes.

Bake pas­try, blind in a pre­heated oven at 180°C for about 20 min­utes or un­til lightly golden. Cool be­fore use.

To pre­pare the fill­ing, heat but­ter in a saucepan and fry leek and onion un­til soft. Dish out and leave to cool. Spread fill­ing in the pas­try case and sprin­kle with grated moz­zarella cheese and add a dash of ground black pep­per.

Com­bine whip­ping cream, milk and eggs with a whisk and pour the mix­ture over the cheese. Spread more moz­zarella over it and bake at 190°C un­til quiche is set and golden brown. How do I make cu­cum­ber rel­ish? – vi­malaKu­mar

De­light in a home­made cheesy, eggy quiche.

This is how.

Cu­cum­ber Rel­ish

1 cu­cum­ber 1 red chilli 1 tbsp ap­ple cider vine­gar 1 tsp salt or to taste 1 tbsp sugar Peel and re­move seeds from the cu­cum­ber, then slice thinly with a veg­etable peeler. Juli­enne and soak the chilli in cold wa­ter for 8-10 min­utes.

Com­bine cu­cum­ber slices, chilli, vine­gar, salt and sugar in a mix­ing bowl. Toss well. Chill be­fore serv­ing. Could you give me a tip on how to store dried scal­lops? ev­ery year my friend brings me back some from over­seas but I do not know how to store them. My maid keeps them in an air­tight con­tainer, but af­ter a few months, they be­come mouldy. I do not want to waste such ex­pen­sive seafood. Please ad­vise. – Dried scal­lops are best stored in the freezer. The freezer helps re­move mois­ture, re­tain flavour and pre­vents mould from form­ing. This method also ex­tends its shelf life.

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