Ingredients:
1 recipe of shortcrust pastry
(about half fat to flour: 200g butter to slightly lesser than 400g) *pour about 250g for flour then slowly add till texture looks just nice.
Ham slices (Chopped) – Pork/ Chicken
Chinese Mushroom (chopped)
Parsley (finely chopped)
Spring Onions (finely chopped)
250g cream cheese (softened)
3 eggs plus 1 egg white (extra egg yolk-to sapu on the outer crust after bake)
1 tsp dried mixed herbs
Salt and pepper
(Amount of ham, mushroom, parsley and spring onion to be used should be enough to fill the tin. We always “agak-agak”. Hee hee)
Instructions
1. Preheat oven to 150 degrees Celcius. (depending on your oven too- just what you usually use for baking is fine)
2. Roll and lay pastry onto a shallow 23cm square tin.
3. Trim pastry and prick evenly with a fork. Bake in the oven for 10 – 15 minutes. Remove.
4. If using fresh mushrooms, chop and stir fry with little oil until well browned.
5. Mix together mushroom, ham, spring onions, and parley. Season to taste.
6. Using electric beaters, beat cheese and eggs for about 5 minutes.
7. Add mushroom mixture and dried mixed herbs. Stir to combine.
8. Pour into the pastry base. Bake for about 25 – 30 minutes or until the top is golden brown.
9. Cut only when quiche has cooled down.
Happy baking! =D
