Quiche

Quiche is a savory open-faced pastry crust dish with a filling of savory custard with cheese, meat or vegetables. I learnt about its existence when I took up a short baking course back in Malaysia. Loved how it tasted and so I decided to make it for dinner a few days back.

It was my first time making it on my own and this time I tried another recipe for the pastry crust which turned out just the way I wanted it to be. This recipe calls for 1 cold egg instead of using cold water. The dough was much easier to handle compared to how it was when I made my first pie.

Most recipes requires blind baking so I did a lot of reading on it and came to a conclusion that it is not necessary to blind bake unless your tart / pie filling requires light baking like a meringue pie or no baking at all. For quiche, the trick is to bake it at 220°C / 425°F for the first 15 minutes and then reduce the temperature to 160°C / 325°C and bake it for another 35 minutes. Another way is to cover up the top with foil paper to prevent browning and bake it at 205°C / 400°F for 30-40 minutes and another 10-15 minutes without the foil paper. How to know if your quiche is done? The filling should appear only slightly jiggly and not be totally firm and set. 

Its really not that hard to make your own quiche, pie or tart. If I can make, so can you!