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Tuesday, 24 March 2015

Spinach Mushroom Quiche 菠菜蘑菇咸派

A relatively healthier quiche which uses fresh milk instead of cream for the filling. Love the crispy buttery crust when the pie is hot. The spinach and mushrooms help to supplement the pie with dietary fiber. An easy to prepare dish for a no-meat meal :)

Yield: two 5" pies


Crust
Ingredients 
80g plain flour
40g cold unsalted butter
1/8 ~1/4 tsp salt
1/4 tsp fine sugar
2~3 tsp cold water

Directions
1. Place all the ingredients, except the cold water, in a mixing bowl. 
Keep the ingredients in the fridge for 15 minutes.


2. Using the rubbing-in method to combine all the ingredients, except the water, into bread crumb form.


3. Finally add in cold water to bind the bread-crumb alike mixture together into a big lump.


4. Divide the dough into 2 equal portions, about 65g each. Cover and place in the fridge for about 15 minutes.

5. Roll out the dough between two plastic sheets into a thin crust slightly larger than the pie pan. Shape to fit  to the pie pan. 




6. Poke the base with a fork to create ventilation holes. Set aside.


Spinach Filling
Ingredients 
2 eggs
50g fresh milk
Some seasoning powder
1/4 tsp chopped garlic 
40g  baby spinach leaves
2 button mushrooms, sliced
Some mozzarella and cheddar cheese, shredded

Directions 
1. Mix egg, milk, seasoning powder and garlic. Set aside.


2. Wash and drain spinach leaves. Cut into thin strips. Squeeze out excess juice.


3. Place spinach leaves into the pie crust, pour in the egg mixture. Arrange the sliced mushroom slice over the top.



4. Sprinkle shredded mozzarella and cheddar cheese over the top.

5. Bake in a toaster over at 200 degree Celsius for about 20 to 25 minutes, or till the centre of the pie becomes bulge.




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