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30 September 2008
Today is my day off and it's my favourite day because it is the only day I can rest and do the things that I like but still most of the time it will be packed with some other things to do. But today I am totally free from everything, so I stay at home and since it's been a long time that i've thinking of baking a 'Quiche'...and yeah...finally I got the chance to bake one. So, here are the things you need to bake a "Sausage Quiche'.
Shortcrust pastry:
200g cold butter, but soft enough to leave a print when pressed
315g all purpose flour
15g icing sugar
1.5 eggs, lightly beaten
Filling:
Sausages
1 onion, chopped
250ml milk
2 tbsp mayonnaise
2 eggs
salt (according to your taste)
Dash of black pepper
Method:
To prepare shortcrust pastry:
1.Sift flour and icing sugar into a mixing bowl.
2.Rub in butter with hand, or by using the paddle attachment of your mixer on low speed, until the mixture resembles breadcrumbs.
3.Add in the egg gradually. Observe the change in dough consistency. Do not be tempted to add in all the egg if not necessary. Mix just until the pastry begins to form large lumps.
4.Press together gently with your hand until the pastry forms a ball.
5.Chill pastry dough for about 30 minutes to 1 hour to relax the dough.
6.Grease tart moulds.
7.Prepare filling while chilling dough.
1.Sift flour and icing sugar into a mixing bowl.
2.Rub in butter with hand, or by using the paddle attachment of your mixer on low speed, until the mixture resembles breadcrumbs.
3.Add in the egg gradually. Observe the change in dough consistency. Do not be tempted to add in all the egg if not necessary. Mix just until the pastry begins to form large lumps.
4.Press together gently with your hand until the pastry forms a ball.
5.Chill pastry dough for about 30 minutes to 1 hour to relax the dough.
6.Grease tart moulds.
7.Prepare filling while chilling dough.
To prepare filling:
1.Blend milk, mayonnaise, eggs, salt and pepper with a hand whisk until smooth. Add sliced sausages, and chopped onion.
2.Chilled shortcrust pastry. Press pastry evenly into each tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork to allow air to escape during baking.
3.Divide filling into shell.
4.Bake in preheated oven at 190 degC for 50 minutes or until brown.
5.Remove quiche from oven and let cool for 10 minutes on wire rack. Remove quiche from mould and serve. Otherwise, continue to let cool completely before storing.
2.Chilled shortcrust pastry. Press pastry evenly into each tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork to allow air to escape during baking.
3.Divide filling into shell.
4.Bake in preheated oven at 190 degC for 50 minutes or until brown.
5.Remove quiche from oven and let cool for 10 minutes on wire rack. Remove quiche from mould and serve. Otherwise, continue to let cool completely before storing.
Note:
Traditionally, filling of quiche contains shredded cheddar cheese. For an even richer filling, cream can be used to replace part of the milk. I have omitted cheddar cheese and cream due to the calorie contents but added in mayonnaise for a little complication in taste. Enjoy trying!
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