It's deadline time again, and we all know what that means! More writing on the blog to procrastinate from the ever growing pile of work I have to do, and then having a mental breakdown as I struggle to finish everything on time! Yay! On today's procrastination post, we have a recipe for 'chapalang' quiche. For the uninitiated, 'chapalang' is Singlish for 'a mix of everything' (see synonym: rojak). Basically, this is me trying to use up a random mix of items in my pantry before they go bad by throwing them into a quiche. The recipe is relatively straight forward, especially if you use store bought pastry dough, but me being me, I like to waste precious time I could be using to write my policy paper on pastry dough. So, on with the recipe! ༼ つ ◕_◕ ༽つ
Ingredients (Serves about 4-5)
(Disclaimer: I'm using US measurements here because I have yet to buy a kitchen scale and can only base things off of my measuring cups)
For the Pastry Dough:
- 1.5 cups of plain flour (or type 405 Weizenmehl in Germany)
- 4 tbsps of chilled butter (DO NOT melt)
- 0.5 tsp of salt
- approx 3-4 tbsps of cold water
For the Filling:
- 6 eggs
- 1.5 cups of milk
- 0.5 tsp of salt
- 0.5 tsp of pepper
- 0.25 cups of parmigiano reggiano
- 1 cup of any other cheese, e.g. chedder or swiss cheese. I used swiss cheese here.
- Any filling you want! I used here dried tomatoes, smoked salmon and chicken breast ham
Method:
- Prepare the pastry dough first. Sift flour and salt together.
- Rub chilled butter and flour together using your fingertips, until the flour has the consistency of wet sand.
- Add a tablespoon of water to the dough and continue mixing, adding in more water until the dough comes together.
- Wrap in cling film and leave to rest in the fridge for at least an hour. In the meantime, prepare the filling.
- Whisk eggs, milk, salt and pepper together. (that's pretty much it for fillings. I told you it was straightforward)
- Preheat oven to 190 degrees Celsius.
- Once dough has been in the fridge for 30 minutes, take it out, roll it out thinly and cover your tart tin with it, pressing dough into edges. (Due to my appalling lack of proper baking equipment, I had to resort to using a loaf tin)
- Put baking paper over the tin and pour some baking beans (or rice, or regular dried beans) over the baking paper and blind bake your crust for 20 minutes. Then, remove the baking paper and baking beans and bake for another 5 minutes.
- Turn down oven to 160 degrees Celsius, place cheese, salmon, tomatoes etc., in the bottom of the quiche shell and then pour egg mixture over it. Bake for 50 minutes (depending on what tin you use really), then leave to cool for another 10-15 minutes before serving.
You can always trim the edges to make it look fancier if you're serving guests! If not, devour on sight.
I was a little too eager and did not wait for the quiche to cool before I served, resulting in this gooey mess here but oh well. Really easy to make, and great for those cold winter days when you want something hearty to fill you up!
