Chi­nese Sausage & Mush­room Quiche

Simply Her (Singapore) - - Home & Food Recipes -

By Ter­ence Pang

Makes 10


500ml milk 500ml whip­ping cream tsp salt tsp nut­meg pow­der* tsp white pep­per 8 eggs, beaten 25ml cook­ing oil 50g Chi­nese sausage, blanched and cubed 50g dried shi­itake mush­rooms, soaked for 15min and cubed 25g dried shrimp 350g frozen short­crust pastry*, thawed


1 Mix the milk, cream, salt, nut­meg pow­der, pep­per and eggs. Strain the mix­ture to smooth it and set aside, dis­card­ing the residue. 2 Heat the oil in a large pan. Stir-fry the Chi­nese sausage, mush­rooms and dried shrimp over low heat un­til fra­grant.

Grease 10 4cm-wide tart pans or a muf­fin pan, and line them with short­crust pastry. Layer the sausages, mush­rooms and dried shrimp over the pastry, then pour in the egg mix­ture. 4 Bake in an oven pre­heated to 160 deg C for 35-45min un­til the egg is set. Cool, re­move from pans, and pack in a container.

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