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Tuesday, May 05, 2009

Spinach Mushroom & Ham Quiche





Pastry Crust:

150 gm. butter
100 gm. cream cheese
50 gm. cold water
1 tsp. apple cider vinegar or lemon juice
250 gm. Plain flour (or 180 plain flour + 70 gm. wholemeal flour)
1/4 tsp. Kosher salt
1/8 tsp. baking powder

Fillings:

4 slices of ham - cut into cubes
100 gm. button mushrooms - sliced
salt and pepper to taste
100 gm. onions - cut into cubes
3 tsp. garlic - chopped
250 gm. frozen chopped spinach - thawed and drained
75 gm. cheddar cheese - grated - for sprinkling only

Custard filling: Mix together and sieve.

125 gm. Diary whip cream - 35%
125 gm. fresh milk
1/2 tsp. salt
1 tsp. pepper
150 gm. eggs - beaten lightly

Method:

(1) For crust: Use a Food processor to process all the ingredients together till it forms into a dough. Keep in the fridge for 20 mins. before pressing into individual tart mould of your choice.
(2) For fillings: Fry onions and garlic till they are fragrant, add in the ham and fry till aromatic. Add in the rest of the ingredients except cheddar cheese. Leave to cool before spooning into prepared crust.
(3) When fillings are spooned into the crust, pour in the custard, sprinkle with cheddar cheese and then bake at 180C for about 25 mins till tarts are golden and cooked through.

9 comments:

Jean said...

Hi aunty

Can share this recipe please. been looking for quiche recipe but so far, none that looks as good as yours.....

Joy's mummy said...

Hi Aunty Yochana,

Can you please share the recipe too? I love quiche!

Peng said...

Hi Aunty Yo..my fav pie!! would glad if u can share the recipe :)

Ling said...

frozen spinch? can we use the fresh one? Will it make any differ?

Jean said...

Hi aunty

thanks for sharing.....btw, if I dont use food processor, anything else that I can use to form it together into a dough ?

Aunty Yochana said...

Hi Ling,

you can buy the frozen spinach (the english type) from Jasons or Cold Storage.

rgds

Aunty Yochana said...

HI jean,.

you can use a paddel to make the dough or use your hands to make the dough. No problem..

rgds

Joy's mummy said...

Hi Aunty Yochana,

Thank you so much for the recipe! Can't wait to try them out on my own. I've been making bread since my lesson at your place few months ago. They turn out soft most of the time. I would not say pretty cos my shaping skills are so lousy. Most of the times the bread surface is rough. But my girl and hubby enjoy them. Once again, thanks a million for sharing.

Kristie said...

Hi aunty,

Do we have to bake the pastry blind first before the filling? tnx :)