Otah Spinach Quiche 窝打苋菜咸派

A delicious quiche which was so moist, soft and flavourful. This is an imitation of my FB friend Patsy Yama's mouth-watering posting about a year ago. To make this calorie-laden meal slightly more healthier, the shell crust was baked with superfine wholegrain flour. Other than this, this is not a very healthy meal 

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Yield: Four 5" round pies

Shell Crust

Ingredients 

80g plain flour 中筋面粉

80g superfine wholegrain flour 超细全麦面粉

90g cold unsalted butter 无盐奶油

1/4~1/2 tsp salt 盐

1/2 tsp icing/fine sugar 糖粉/细砂糖

4~6 tsp cold water 冰水

Directions

1. Place all the ingredients, except the cold water, in a mixing bowl. 

Keep the ingredients in the fridge for 15 minutes.

2. Use a dough cutter to cut the cold butter and mix with the flour into bread crumb form.

3. Finally add in cold water to bind the bread-crumb alike mixture together into a big lump. The cold water to be added one teaspoon by teaspoon. 

4. Divide the dough into 4 equal portions, about 66g each. Cover and place in the fridge for about 15 minutes.

5. Flatten the dough between two plastic sheets using a flat base plate. Form a thin crust layer slightly larger than the pie pan. Shape to fit into a 5" pie pan. 

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

Spinach Filling

Ingredients

All ingredients in room temperature  

180g Frozen Maur otah 冷藏麻坡窝打

4 eggs (55~60g each) 鸡蛋

100g fresh milk 牛奶

Some seasoning powder 调味粉

Dash of black pepper powder黑胡椒粉

Dash of salt 盐

1/2 tsp chopped garlic  蒜粒

25g  baby spinach leaves 苋菜叶

1 tbsp mozzarella cheese, shredded 乳酪丝

Directions 

1. Let the Frozen Maur otah paste thaw in room temperature for about 15 minutes. 

Wrap the cold Maur otah block in a big sheet of parchment paper. 

Fold the parchment paper into half, make a series of small folds along the edge to make a paper pocket.

Steam at high heat for about 20 minutes, or till cooked.

This helps to remove excess liquid from the otah paste before adding to the filling.

Break the cooked otah into big chunks. Set aside.

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

3. Mix egg, milk, seasoning powder, black pepper powder, salt and garlic together. Set aside.

As the otah has been seasoned, so need not add too much salt and seasoning powder to the egg mixture.

Try not to stir in too much air.

4. Place spinach leaves and otah chunks into the shell crust, pour in the egg mixture.

5. Place the quiches onto a bigger baking tray.

6.  Sprinkle shredded mozzarella cheese over the top.

7. Bake in a preheated oven at middle rack at 200 degree Celsius for about 18 to 20 minutes, or till the centre of the pie becomes bulge.

8. Allow the quiches to cool down for about 5 minutes before inverting it out to enjoy :)

Garnish with sprigs of Chinese coriander leaves.