AuthorBiteSized
DifficultyIntermediate

A scrumptious and creamy quiche with a pinoy twist!

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Yields8 Servings
Total Time1 hr 30 mins
Crust




Filling








Prepare the crust
1

In a bowl, whisk together the egg and ice water until combined. Set aside

2

Combine the butter and all purpose flour in a food processor. Pulse until the mixture resembles a course texture. Add the egg-ice water mixture then pulse again until it slowly form into a dough.

3

Transfer the dough to a clean floured surface. Roll out the dough into the size of a quiche pan. Gently press the dough onto the sides of the pan. Slice the excess dough hanging form the pan for a cleaner crust. Chill the dough for about 20-25 minutes.

Pre-bake the crust
4

When ready, bake in a preheated 375°F oven for 25 minutes in the oven. Remove from the oven when done.

Make the filling
5

In a bowl, combine the eggs, fresh milk, and all purpose cream. Whisk the mixture until everything is well combined. Set aside.

6

In a pan over medium-high heat sauté the onions until caramelized. Set aside.

7

Blanched the kangkong leaves in boiling hot water for about 30 seconds. Transfer to an ice bath then strain the water. Set aside.

8

Arrange the kangkong, red onions, tomatoes, and kesong puti on the crust.

9

Pour in the filling until it almost fills up the crust.

10

Bake the quiche again for 35-45 minutes or until the surface has firmed up. Serve warm.

Ingredients

Crust




Filling








Directions

Prepare the crust
1

In a bowl, whisk together the egg and ice water until combined. Set aside

2

Combine the butter and all purpose flour in a food processor. Pulse until the mixture resembles a course texture. Add the egg-ice water mixture then pulse again until it slowly form into a dough.

3

Transfer the dough to a clean floured surface. Roll out the dough into the size of a quiche pan. Gently press the dough onto the sides of the pan. Slice the excess dough hanging form the pan for a cleaner crust. Chill the dough for about 20-25 minutes.

Pre-bake the crust
4

When ready, bake in a preheated 375°F oven for 25 minutes in the oven. Remove from the oven when done.

Make the filling
5

In a bowl, combine the eggs, fresh milk, and all purpose cream. Whisk the mixture until everything is well combined. Set aside.

6

In a pan over medium-high heat sauté the onions until caramelized. Set aside.

7

Blanched the kangkong leaves in boiling hot water for about 30 seconds. Transfer to an ice bath then strain the water. Set aside.

8

Arrange the kangkong, red onions, tomatoes, and kesong puti on the crust.

9

Pour in the filling until it almost fills up the crust.

10

Bake the quiche again for 35-45 minutes or until the surface has firmed up. Serve warm.

Notes

Kangkong and Kesong Puti Quiche