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