untuk menu hari tu, maklum le week days hari2 makan nasi katanya. Bosan, nak lah something different. So, i decided to make Chicken and Mushroom quiche, mula2 dulu bila buat payah juga sebab the pastry base selalu pecah and tak sure samada masak ke mentah. But if we always keep on trying and practice it, lama2 kita akan tau juga whether it is properly bake or not. Bak kata orang practice makes perfect. Iye lah tu,kan, hehe...!! Adapted from Chef Wan (Simply Sedap)
Source: Simply Sedap Book from Chef Wan
Ingredient
for the dough
250 gm cold butter, diced
500 gm/ 43/4 cups all purpose flour
1 tsp lemon juice or vinegar
water
#chicken filling
1 tomato, sliced into rounds
1/2 cup grated parmesan cheese
#custard
Method
Rub the butter into flour and lemon juice or vinegar till mixture resembles breadcrumbs.Add water a little at the time to form a dough. Cover with plastic wrap and chill in fridge for an hour. Roll out the dough and place into quiche pan. Bake in a 180C preheated oven for 20 minutes. To prevent the dough from inflating in oven, place something heavy on the dough like a plate or aluminium foil filled with beans (as long as it is heavy).
Remove the dough from the oven and whatever you use to prevent it from inflating. Pour in the chicken filling, sprinkle with cheese and pour in the custard. Arrange tomatoes on top. Bake in the oven for another 25 minutes.
Chicken filling#
2 tbsp cooking oil
1 onion, peeled and sliced thinly
1 carrots, chopped into small dices
2 tbsp chicken stock
7 ounces chicken breast
Heat the oil and saute the onion till golden.Add the chicken dices, carrots and chicken stock. Stir fry for 2 minutes.Cool.
Custard#
3 eggs
1 cup milk
1/2 cup whipping cream or all purpose cream
salt
1 tbsp chopped parsley
Whisk the egg till light.Add the milk, cream and salt and continue whisking till fluffy. Add the coriander leaves or parsley.
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