Chinese Sausage & Mushroom Quiche
By Terence Pang
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.