Quiche again... and Portuguese Egg Tart

Yesterday, Tessa told me she wanted to have Quiche for her dinner... and she wanted "Happy Face" Quiche... so I decorated the quiche with these pineapple rings.... and we had funny faces quiche for dinner last nite ;-)

Its Hawaiian Quiche again by the way...

and I have quite a bit of the shortcrust pastry left after I'm done with the 3 Quiches... so I used up the balance for some sweet pastries.... Portuguese Egg Tart, but using shortcrust instead of puff pastry ;-)

Portuguese Egg Tart Filling

• 4 egg yolks
• 150ml Cream
• 150ml Milk
• 3tbsp condensed milk
• Beat everything together till u get a smooth texture.
• Strain thru a strainer before pouring in pastry shell

Egg wash

• 1 egg yolk, 1 tsp honey, 1 drop yellow coloring, 3 drops vanilla extract.

Bake @ 180°c for 15 minutes. Take out, brush with egg wash and put it back to the oven to bake for another 10 minutes or till u get the browning op top.

Hawaiian Quiche

Was watching Rachel Allen's Baked on Discovery Travel & Living and I got craving for that Quiche Lorraine she was making....

so I made my Quiche in my Hawaiian Version, with Rachel Allen's method. (sorry Richard :P)
My 2 daughters & me ate 2 Quiches for dinner last nite ;-)
Here's Quiche No.2.
And Quiche No. 3 in Daiso's Baking Dish

Recipe & Method

Shortcrust Pastry

• 200g Plain Flour
• 100g Butter, cubed
• pinch of salt
• Rub in all the above
• whisk 1 egg, add in half to above, rub in again
• then add in the other half and rub again till u get a crumbly texture
• put the dough in between 2 sheets of cling wrap, press it hard to achieve a flat-sheet about 5mm thickness. chill in fridge on a metal plate for 20-30mins
• Bake the pastry @ 180°c on a pie dish with removable base with beans for 20mins.
• Remove beans and bake for further 5mins.

Filling

• 4 eggs (2 whole and 2 yolks)
  250ml cream (i use Bulla brand, thickened cream)
• 175g bacon, cut and fried with 1 tbsp of olive oil
• 200g cheddar cheese, grated (i mix red and white cheddar)
• 1 can of sliced pineapple (cut into small chunks)

• Place the bacon, pineapple chunks and grated cheese into the baked pastry shell
• Whisk the eggs and cream together, pour into the pie dish.

Bake @ 180°c for 45-50mins.

11 June 2009: Quiche ~ My Hawaiian Version :P

Modified from Richard 老师's recipe, I use Honey baked Ham, Pineapple, Edem+Cheddar Cheese for my quiche... as I felt that Edem is on the saltish side, I mixed 50% Cheddar, 50% Edem... Plus the sweetness from canned pineapple cubes balanced out the overall taste. Very Hawaiian lor.... Tessa says its Pizza :D

I baked for almost 45mins instead of the recommeded 25-30mins as I dun seem to get the "browning" on top initially...

Then I've got some left-over pastry... so wasted lor... so I made them into these mini cheese tarts.. its the same ingredients used for my quiche, minus the ham and pineapple as there is limited "tart space" :D The result is not bad! Nyx and Tessa say nice and wanted more wor!

I think this looked very much like Portuguese Egg Tart... Of coz I know Portuguese Egg Tart uses Puff Pastry... mmm..I will try tat next time :D ~ Puff + UHT Whipping Cream+ Egg ~