My quiche.

My quiche.

During the Lenten season, I would often think, what can I cook for dinner that didn’t have meat?  Fish and chips.  Grilled fish.  Pan fried fish.  Crispy fish with sweet and sour sauce.  The FIlipino sinigang fish or prawns.

But if I had the time, I would make my own quiche.  Normally I would put bacon and chicken with it, but for the season, I take both of them out.  And it would still taste excellent.

Ingredients for the shortcrust pastry:

You may purchase those frozen ones from the shops.  But again, if you have the time, and this is worth your time making because it tastes much better, then try this:

1 1/2 cups plain four, sifted

pinch of salt

4 oz butter, room temperature

milk or water

Place the butter in a bowl.  Cover it with the flour and the salt.  Mix them together by rubbing the butter and the flour and salt together, sort of like pinching the butter, cover it again with the flour, rub, cover, rub, cover, until they resemble soft bread crumbs.  Add a teaspoon of milk or water and mix again with your hand, until they are all sticking together forming a ball.  If it’s too sticky, add flour.  If it’s too floury, add a bit of milk or water.

Knead on a flat surface that was sprinkled with flour until smooth.

Butter a quiche pan and place on it the ball of dough.  Using your fingertips, flatten the ball of dough from the center outwards until the whole pan is covered.  Don’t worry about it being too thin, that’s even better.  You will see what I mean when you make it.

Place the pan in the freezer while you are making the filling.

Ingredients for the filling:

Sliced plain button mushrooms, just enough to cover the base of your quiche pan

Cooked bacon pieces (as I have said, omit these if you just want fish)

Cubed cooked chicken meat (again, omit if you want)

A can of salmon or tuna, drained (but keep the liquid).  Crumble these with your fingers, and take out any bones while doing so

Chopped fresh parsley (dried ones will do), optional

Diced carrots (optional — I just want to put some more vegies if I could)

Cashew nuts (optional but I do like the crunch and the texture in my quiche)

Fresh spinach leaves

1 1/2 – 2 cups grated cheese

3 eggs, beaten

1 cup cream


Preheat your oven to 180*C.

In a small bowl, combine the eggs, cream, salmon sauce (from when you drained your salmon or tuna) and parsley.  Beat with a fork and set aside.

Take out your quiche pan from the freezer. Lay out your sliced mushrooms at the base.

Put the bacon, chicken, fish (or just fish!), carrots, nuts, and lastly the cheese.  Pour gently the cream mixture, taking care that it is evenly distributed.

Add the spinach on top and gently press them down so they are covered with the cream (which I didn’t do as you can see in the photo but it still turned out well, because the spinach became crunchy, so I guess it is up to you).

Bake in the oven checking after 40 minutes.  Should be brown on top and if you insert a skewere in the middle it shouldn’t be liquidy.  Check after 10 minutes thereafter, if you are still not satisfied that it is ready.

Serve by itself or with, hmmm… I like eating it by itself!


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