海鮮乳蛋餅 (SEAFOOD QUICHE)Ingredients :-
125g butter, cut into cubes
215g plain flour
3 tablespoons icy cold water
1 egg yolk
Filling
8 prawns, shelled
4 crabsticks, cut into 2cm pieces
1 can tuna, drained
50g grated cheddar cheese
3 eggs, lightly beaten
250ml milk
1 tablespoon flour
Sprinkling of salt and pepper
1. Preheat oven at 190°C.
2. Rub butter into the flour using your fingers until you get a soft breadcrumb texture. Add cold water, egg yolk and lightly combine (do not beat) the mixture to form a dough. Add 1-2 teaspoons extra water if necessary.
3. Put the dough into a plastic bag and chill in the fridge for 30 mins.
4. Lightly grease a 24cm flan tin. Roll out the pastry on to a floured surface. Place to fit into the prepared flan tin. Trim off excess pastry. Cover pastry base with non-stick baking paper and fill with baking beads or rice.
5. Bake in the oven for 10 mins then remove the paper and baking beads. Continue to bake for another 15 mins. Remove and cool.
6. Arrange prawns, crabsticks and tuna over the cooled pastry. Sprinkle with cheddar.
7. Whisk combined eggs, milk and flour until smooth. Season with salt and pepper. Pour over the seafood filling. Sprinkle parmesan over.
8. Bake for 30-35 mins. Cool slightly before cutting.
TIP : To get a more crispy pastry shell, use metal flan tins instead of glass or porcelin. Pastry can be mixed a week ahead, placed in the plastic bag and chilled until needed.
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