I was always daunted by the complicated process of baking and preferred Cantonese stir frys that I grew up preparing. Here’s a simple quiche recipe that I found worked quite easily with abit of improvisation. I wish I had an oven in Beijing to bake again. For now, I make do with the trusty toaster oven for simple grills.
Ingredients for crust: (or cheat by buying the pre-made pastry)
100gm organic white flour
50gm whole meal flour
1 tea-spoon salt
1 tea-spoon baking powder
three table-spoons water
100gm cold unmelted butter
1 table-spoon mustard (Dijon)
Filling:
4 eggs
100 gm grated Gouda cheese
blanched brocolli (1 small bunch)
6 large champingnon mushrooms
75 gm sour cream
salt, pepper, chopped fresh garlic and nutmeg
parmesan cheese for topping
Directions:
1. Blend the flour, salt and baking powder
2. Add butter into flour and kneed
3. Add water and create ball out of dough
4. Roll dough and bake at 200 deg C for 15 mins
5. Allow to cool and spread crust with mustard
6.Mix all of the fillings in bowl and empty into crust, grate some Parmesan on top. Bake quiche at 200ºC till top turns golden brown.
