This quiche makes for a great dish to serve at parties. The tartlets also make for a convenient on the go snack that you can pack for your child’s breakfast or lunch.
- 400 g all purpose flour
- 50 g milk powder
- a pinch salt
- 200 g unsalted butter (softened)
- 2 egg yolks (A size)
- 50 ml water (cold)
- Tuna and Mushroom filling:
- 80 g unsalted butter
- 1 tbsp garlic (chopped)
- 2 yellow onions (chopped)
- 200 g tuna (drained)
- 2 tomatoes (ripe; diced)
- 200 g mushrooms (drained and sliced)
- 20 g oregano (dry)
- 200 ml cooking cream
- 8 eggs (A size; beaten)
- salt and pepper to taste
- 220 g mozzarella (shredded)
- 80g colby and cheddar (shredded)
- Mix the flour, milk powder, salt, unsalted butter, cold water and egg yolk by using a mixer that has been attached with a paddle.
- Make a dough ball, wrap with cling wrap and chill for at least 30 minutes.
- Take out from chiller, press into 10" pie crust or small tartlet casing.
- Keep aside for later use.
- Preheat oven to 165°C.
- By using a medium-sized pot, melt unsalted butter in a skillet over medium heat and sauté garlic, onion, tuna, diced tomato and oregano for 5 minutes or until tender, stir continuously and remove the pot from heat.
- In a 10” inch round pan or pie plate coated with non-stick cooking spray or small tartlet casings, press the pie crust dough onto the bottom and side of the pan to fill in any gaps.
- In a medium bowl, stir the cooked ingredients together with cooking cream and eggs, then season with salt and pepper to taste.
- Stir in the shredded mozzarella and shredded colby and cheddar into the egg mixture until well combined.
- Pour the tuna filling into the prepared crust and add in the sautéed ingredients on top.
- Top with mushroom slices and shredded cheese.
- Baking time is estimated to be within 20 minutes or until its golden brown.
- Ensure to cut only after the prepared quiche is at room temperature so that it will not break or crack.