My kids love anything cheese. Cooked them anything with cheese, they’d gladly finish their meal without much of a complain. As I work during the day, I’d try my best to make them dinner, but weekdays dinner would usually be a quick simple yet delicious meal.
Today as I was cracking my head on what to cook for them, I remembered that I have a “ball” of short crust pastry sitting in the freezer for a few weeks now, and when I rummaged through my fridge, I found all the ingredients needed to make a small quiche. So tonight’s dinner – Quiche.
(just nice for 3-4 person)
Fillings for quiche:
4-5 slices of ham (I used honey baked ham)
5-6 strips of bacon
1 onion – chopped
16-20 fresh white button mushrooms – sliced
A bunch of baby spinach
4 tbsp of cooking cream (or substitute with whipping cream)
4 tbsp of fresh milk
1 cup of cheese (I used grated cheddar cheese)
salt and pepper (to taste)
For the short crust pastry:
125 gm of all purpose flour
60 gm of butter (soften & cubed)
1/2 – 1 tsp of sugar (optional – but I like the pastry with a slight tinge of sweetness)
A pinch of salt
1. Put the flour, salt and sugar is a bowl and then add the softened butter
2. Use your fingertips to rub in the butter into the flour until you see a breadcrumbs texture. It’s ok to have some small lumps, but just ensure there’s no big lumps of butter. Don’t overwork the mixture.
3. Drizzle in the iced/ cold water into the mixture and work it gently into a dough. Do not knead it. (You just need to bind the dough together and not knead it like a bread dough).
4. Best to cling wrap and chill it for 15-30 mins. (Sometimes when I’m press for time, I’ll just skip this step)
1. Chop the onions, bacon and ham into small bite size. Set aside
2. Slice the button mushrooms
3. Heat up a pan, then add in the bacon and fry till its crispy. Set it aside. In the same pan, add in the ham and the chopped onions and fry till the onions soften. You may add some oil or butter at this point if there’s not much lard from the bacon.
4. Then add the mushroom and stir it till soften and lastly add in the spinach. Give it a quick stir and ladle everything out. Set it aside to cool
5. In a bowl, crack the eggs. Add in the cream and milk and seasoned it with salt and pepper. Mix it well and set aside.
6. Remove the pastry from the fridge and divide it up to two portions. Rolled dough out in a lightly floured surface into a very thin pastry (probably as thick as a 50c coin).
6. Roll it up in the rolling pin and put it over your pie plates. (I used two 6″ pie plates)
7. You can choose to blind bake the pastry for approximately 8-10 mins. (I like to do this to get a crunchier pastry crust)
8. Remove it from the oven and add the cooked fillings & bacon. Slowly pour in the egg mixture till it’s 3/4 full. Then top it up with the cheese. Pour more egg mixture in till it almost reach the brim of the pie crust/ plate.
9. Bake it for approx 25-30 mins at 160C or until the egg mixture is firm or the quiche is golden brown.
Note: I baked it top & bottom heat for approximately 10 mins till the top turned golden brown and crusty and then switched it to just the bottom heat and baked it until the egg mixture firmed up. Alternatively you can just choose to cover the top with aluminium foil if it gets too brown to ensure it doesn’t burn.
You can add or remove some of the ingredients in the filling to your own preference but I find this is a good way to “camouflage” and get my kids to eat more vege.
This is definitely one of the simple dish to make and can be enjoyed by the whole family. Can be served on it’s own or with a side salad.