While waiting for Pooh to knock off, I found an interesting pastry book at Raffles City’s MPH. It has step-by-step pictures with tips about making all types of pastry – sweet or savoury. For S$27.02 with 10% off for Passion card members, this is value-for-money.
Today, I was craving a good quiche for lunch.
The book has a recipe for smoked salmon quiche with potato pastry.
Since I don’t have smoked salmon, I replaced it with diced honey baked ham and a mixture of Gruyere and Cheddar Cheese 🙂
Outcome? Delicious! But, there’s room for improvement.
Ham and Cheese Quiche adapted from Catherine Atkinsons’ Smoked Salmon Quiche with Potato Pastry – Serves Six
240g honey baked ham (replaced 275g smoked salmon)
150ml fresh milk (replaced creamy milk. I wonder what is creamy milk?)
300ml thickened cream (replaced double / heavy cream. My brother used only 30ml for his pumpkin soup. I had to use thickened cream cos the expiry date is today!)
2 – 3 tbsp chopped fresh dill (omitted cos I’m not using salmon.)
2 tbsp bottled capers, drained and chopped (omitted cos I don’t have.)
Salt and ground black pepper
Mustard (This is not in original recipe!)
Cheese, grated (This is not in original recipe! Used Gruyere and Cheddar cheese. Grated 2 cups.)
1 floury potato – about 115g, peeled and roughly diced (hmmm… mine was 165g)
225g / 2 cups plain flour, sifted
115g butter, diced
1/2 egg (I used 1 small egg)
about 2 tsp chilled water (omitted cos I’m using 1 egg.)
Method (My way)
1. Cook peeled potato (poke it with a fork all over to release steam when it cooks) in a Microwave oven on high for 5min. Basically, to obtain soft mashed potato. If you don’t have Microwave oven, use the usual method of cooking potatoes in boiling water and mashed it when it’s soft. Leave aside to cool.
2. Pour the sifted flour and butter in a large mixing bowl. Cut butter in flour to create a mixture that looks like fine breadcrumbs either using a pastry cutter or a fork.
3. Mix eggs and mashed potatoes before pouring into mixture (2). Bring the mixture together. Add chill water, if needed.
4. Roll out the pastry on a lightly floured surface to line a deep 23cm / 9″ round quiche pan. Chill for 1 hour. (I am still waiting for my pastry mat ordered from Amazon… Thus, the dough was not rolled but pressed directly onto a pyrex pie dish to form the pastry shell. I made a mistake here by not baking the pastry at 200ºC for 10min followed by an egg wash and bake further for 3min. Thus, it was undercooked when baked together with the fillings. Can’t blame me, this book is meant to be read from page 1 onwards and expects the reader to remember all the techniques.)
5. Preheat the oven at 200ºC with a heavy baking sheet in it. (I didn’t quite understand this. The author wrote that it’s vital step to ensure pastry base cooks through. hmmm… meaning to take out the entire pastry shell out of the pastry tin?)
6. Diced a 1-cm thick ham and grated cheese. (For salmon filling, just chop the salmon pieces into bite size.)
7. Beat eggs, milk, cream and mustard in a bowl. Season with pepper. (For salmon fillings: Stir in chopped dill and capers and season with pepper. Add chopped salmon and stir to combine.)
8. The original recipe says “Remove pastry case from refrigerator, prick the base with fork and pour salmon mixture into it. Place on baking sheet and bake for 35 – 45min till filling is just set and crust is golden brown.” What I did was “Remove pastry case from refrigerator, prick the base with fork and spread 1 cup of grated cheese followed by diced ham and another cup of grated cheese. Pour the mixture in (7) to just below the brim. Bake for 35min.”
Quiche before baking.
Quiche after baking.
See the bottom crust is undercooked and soft… 😦
One such slice with tea is filling for lunch!
Have fun baking! 🙂