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Sunday, August 19, 2012

Tinapa and Sun-Dried Tomato Quiche

Home made quiche.
Home made quiche. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Gone are the days when  you need to spend hours and get ample sweat preparing just one dish. Now you can blitz and shred everything in seconds. With your pastry blender, discover the joy of making pie dough or short crust with this nifty tool. Make pie dough in bulk, and freeze. They keep well, and can be a savior when you have sudden visitors or are in need of something quick to prepare, either sweet or savory. Plus the smell of a pie (or quiche) baking in the oven is to die for.

You will need:

For the multi-use pie dough

200 grams plain flour, plus extra to dust

pinch of salt

100 grams unsalted butter, chilled and cubed

2 tablespoons cold water

Here's how:

1. Sift the flour and salt into a bowl, and add the butter. Using a pastry blender, mix in the butter until it resembles fine crumbs.

2. Sprinkle with 2 tablespoons cold water, then stir until it clumps together. Add a little more water if it's dry.

3. Bring the mixture together to a rough ball. Place on a lightly floured surface and knead very briefly until you have a smooth, firm dough. (Do not overwork it or you'll end up with a tough pastry)

4. Wrap dough in cling film and pop in the fridge for 30 minutes. This relaxes the gluten in the flour and stops it from shrinking during cooking.

5. Roll out dough and place into 4 quiche pans or 1 large pie plate. Freeze dough if you're not using it at this point.

6. Bake in a 375oF preheated oven for 12 minutes. Put aluminum foil on each pie shell and hold down with uncooked beans or rice (this is called blind baking, which so that the pie shell will not shrink).

For the quiche
1/3 cup tinapa flakes (make sure bones are removed; use easy-to-debone bangus or galunggong)

1/8 cup chopped sun-dried tomatoes

1/8 cup corn kernels

6 eggs

1/2 cup heavy cream

1/2 cup whole milk

salt and pepper to taste

Here's how:

1. Mix all the ingredients and pour into the half-baked pie shell.

2. Bake in a preheated 350oF oven until pie center is wriggly but no longer runny, about 12 minutes.

3. Serve hot or at room temperature.

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