Calla Lily Recipes 食譜篇 - 菠菜乳蛋餅 (SPINACH QUICHE)

菠菜乳蛋餅 (SPINACH QUICHE)

Ingredients :-

250g cold butter, diced

480g flour

1 egg yolk, lightly beaten

¼ cup cold water

1 yellow onion, diced small

1 carrot, diced small, blanched in hot water

300g spinach, wash and chopped finely

100g cheddar cheese

Milk Mixture (Combined)

250ml milk

4 eggs

2 teaspoons salt

½ teaspoon pepper

1. Rub butter into flour until it resembles bread crumbs. Add egg yolk and cold water, a little at a time and combine the mixture until it forms a soft dough. Put dough into a plastic bag and leave in refrigerator for at least ½ hour.

2. Heat 2 tablespoons oil in a frying pan over medium fire. Saute onions till fragrant. Add carrots and stir-fry for 1 min. Then add spinach and stir-fry for another minute. Leave to cool.

3. Preheat oven to 180°C and lightly grease two 21cm quiche pans.

4. Roll out pastry and line quiche pans. Bake blind pastry for 15 mins or until lightly golden in colour. Fill baked quiche pastry with vegetables and cheddar cheese.

5. Pour in milk mixture and bake for 30 mins or until filling is firm.

TIP : To bake blind, cover unbaked pastry shells with baking paper and fill evenly with baking beads, so the pastry will not puff up. You can get baking beads from specialty cake shops or you can use dry green beans (mung beans) instead.