AuthorBiteSizedA scrumptious and creamy quiche with a pinoy twist!
In a bowl, whisk together the egg and ice water until combined. Set aside
Combine the butter and all purpose flour in a food processor. Pulse until the mixture resembles a course texture. Add the egg-ice water mixture then pulse again until it slowly form into a dough.
Transfer the dough to a clean floured surface. Roll out the dough into the size of a quiche pan. Gently press the dough onto the sides of the pan. Slice the excess dough hanging form the pan for a cleaner crust. Chill the dough for about 20-25 minutes.
When ready, bake in a preheated 375°F oven for 25 minutes in the oven. Remove from the oven when done.
In a bowl, combine the eggs, fresh milk, and all purpose cream. Whisk the mixture until everything is well combined. Set aside.
In a pan over medium-high heat sauté the onions until caramelized. Set aside.
Blanched the kangkong leaves in boiling hot water for about 30 seconds. Transfer to an ice bath then strain the water. Set aside.
Arrange the kangkong, red onions, tomatoes, and kesong puti on the crust.
Pour in the filling until it almost fills up the crust.
Bake the quiche again for 35-45 minutes or until the surface has firmed up. Serve warm.
Ingredients
Directions
In a bowl, whisk together the egg and ice water until combined. Set aside
Combine the butter and all purpose flour in a food processor. Pulse until the mixture resembles a course texture. Add the egg-ice water mixture then pulse again until it slowly form into a dough.
Transfer the dough to a clean floured surface. Roll out the dough into the size of a quiche pan. Gently press the dough onto the sides of the pan. Slice the excess dough hanging form the pan for a cleaner crust. Chill the dough for about 20-25 minutes.
When ready, bake in a preheated 375°F oven for 25 minutes in the oven. Remove from the oven when done.
In a bowl, combine the eggs, fresh milk, and all purpose cream. Whisk the mixture until everything is well combined. Set aside.
In a pan over medium-high heat sauté the onions until caramelized. Set aside.
Blanched the kangkong leaves in boiling hot water for about 30 seconds. Transfer to an ice bath then strain the water. Set aside.
Arrange the kangkong, red onions, tomatoes, and kesong puti on the crust.
Pour in the filling until it almost fills up the crust.
Bake the quiche again for 35-45 minutes or until the surface has firmed up. Serve warm.
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