Saturday, July 11, 2009

Sardine Quiche

I enjoyed eating quiche. Its easy to make and you can eat it for tea or supper. Its ideal for breakfast too.

Today i made one to bring it to my parent's place. Its an easy recipe.


225g plain flour
1/2 tsp salt
75g cold butter, cut into small pieces
50g cold margerine, cut into small pieces
3-4 tbsp ice-cold water

250g canned sardines, drained, washed, deboned and flaked
75g big onion, thinly sliced
1 tbsp chopped garlic
1 1/2 tbsp curry powder

3 eggs
1 tin Nestle reduced cream
1/4 tsp salt or to taste
pepper to taste
1/2 tsp paprika
red and green chillies sliced thinly,

Lightly grease a 20cm tart pan or quiche pan. Sift flour and salt into a mxing bowl. Rub in butter and margerine till mixture resembles coarse breadcrumbs. Stir in just enough water to bind. Knead lightly. Chill the doubh for 20 to 30 minutes.
Roll out dough to fit tart pan. Trim the edges and prick the base with a fork. Chill in the refrigerator for 20 to 30 minutes.

Bring out from the fridge and line the base of the tart with grease-proof paper and fill with a layer of dried beans. Bake in a pre-heated oven for 10 to 12 minutes. Remove paper and beans. Reduce temperature and bake for 5 to 10 more minutes.

To make filling : Heat 2 tbsp oil in a frying pan. Saute garlic and big onions till soft. Add in curry powder and saute till fragarant. Mix in flakes sardines. Leave to cool slightly.

Beat (A) lightly together then pour over cooked sardines. Mix evenly to blend. Pour the mixture into the pre-baked pastry shell.

Top up with red and green chillies and sprinkle with paprika. Bake for 35 minutes or until the filling is set and golden brown. (I use coriander leaves cos i like d taste & aroma of the leaves)

Serve quiche warm or chill well before serving.

Papa & Mama loved it. I prefer it too, the taste & texture is better becos it doesn't use cheese (so it gives u a light flavour to the filling). Use cream is sooo much better. And when u use paprika powder, it adds 'zing' to your dishes....mmmm...
Happy Baking.

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