chicken, mushroom, potato and spinach quiche

my sister , ezani made this for one of the magazine photoshoot...basically, you can just put anything you like as its filling...i just copy and paste this recipe from her blog, zestbyezani..

photo also from zestbyezani

i've made quiche before but using potato as it base...you can try it too here, tuna and cheese quiche..

Pastry ingredients:

2 cups flour

170g cold butter, cubed

Pinch of salt

5-8 tablespoons ice water

Filling ingredients:

6 pieces button mushroom / swiss brown, thickly sliced

1 brown/red onion, chopped

2 pieces of chicken breast, cubed

1 bunch spinach, roughly chopped

2 potatoes, peeled, cubed and boiled until soft

3 eggs

¾ cup sour cream or cooking cream

¾ cup fresh milk/ full cream UHT milk

1 cup grated cheddar cheese

Salt and black pepper to taste

Method:

1. Prepare the pastry. Mix flour with salt in mixing bowl. By using a butter knife, cut the butter into the flour until the mixture resembles bread crumbs (or just blend in the food processor)

2. Add a spoonful of ice water at a  time and mix with a fork until mixture comes together to form dough. Knead dough slightly and wrap with cling wrap. Chill in the refrigerator for 30 minutes.

3. Meanwhile, prepare the filling. In a hot pan, fry the sliced   mushrooms with a little oil while tossing for a few minutes until brown. Remove from pan.

4. In the same pan, sauté the onion until soft, add chicken and cook the chicken until done. Throw in the spinach and cook until spinach is wilted. Add salt and pepper to taste. Leave filling to cool while rolling out the pastry.

5. Preheat oven to 220 degrees C . Prepare a 12 inch tart tin / quiche pan or a few smaller tins.

6. Remove the pastry from the refrigerator. Sprinkle work surface with some flour and on the pastry pastry as well. Roll pastry to 3-5mm thickness using a rolling pin. Transfer onto the tart tin/ quiche pan and trim the edges.

7. Whisk together eggs, sour cream (or cream), milk, salt and pepper.

8. Arrange the filling ingredients (mushrooms, chicken and spinach, potatoes) into the pastry. Sprinkle with cheese. Pour egg and cream mixture to cover the filling.

9. Bake in 220 degrees C for 20 minutes, then lower to 170 degrees C for 40 minutes or until quiche is cooked and brown.

10. Remove from the oven and allow to cool slightly before removing from the tin/pan.

*Note: For the pastry, only add as much ice water as needed until the mixture forms a dough that is not too wet and not too dry. Just nice.
For the filling, feel free to use any ingredients that you desire. For example you can use tuna, smoked salmon, different kinds of cheeses, different kinds of vegetables. It’s all up to you!
For making tarts and quiches, I love using a removable based tart tin as it will be easy to remove the quiche from the pan when it is ready.

creamy leek, mushroom and chicken pie

a one dish meal that can satisfy your hungry stomach...

Filling:
2 tbsp olive oil
300g minced chicken
250g button mushroom, roughly chopped
2 leeks, sliced
3 tbsp flour
200ml chicken stock
200ml milk
salt and pepper
2 tbsp chopped parsley
grated zest of 1 lemon

Top:
5 medium-sized potatoes,peeled and cut into small chunks
100ml milk, warmed
1 tbsp butter

• heat the oil in a large saucepan. add in minced chicken and mushrooms. cook over medium heat, stirring 3-5 min until lightly cooked and browned.
• add in leeks and cooked until softened
• stir in the flour until mix well, then stir in the stock, milk and season with salt and pepper
• bring to boil and simmer gently for 5 min.
• stir in the parsley and lemon zest, remove from heat and set aside
  
• boil the potatoes for 10 min until tender
• drain potatoes and mash with warmed milk and butter. season with salt and pepper
• preheat oven to 200 degrees celcius
• spoon the filling into an ovenproof dish. spread the mashed potatoes over the top
• sprinkle some grated cheddar cheese on top
• bake the pie for 20-30 min until the top is golden

tuna and cheese quiche

a lovely dish adapted from Greatest Ever Potato book...serves with fresh green salad...

2 3/4 cup diced potoatoes

2 tbsp butter

6 tbsp flour

filling:

1 tbsp olive oil

1 shallot, chopped

1 garlic clove, crushed

1 red bellpepper, seeded and diced

1 can tuna in water, drained

1 celery stick, chopped

1 tomato, chopped

2/3 cup milk

3 eggs, beaten

1 tbsp dried mixed herbs

1/2 cup grated cheddar chees (i used sliced cheddar cheese)

salt and pepper

• 
  
  cook the potaotes in a pan of boiling water for 10 min or until tender


• 
  
  drain and mash the potatoes. add butter and flour and mix to form dough.(alternatively you can put everything into a food processor and process, but it won't become a dough consistency)


• 
  
  knead the dough and press into a baking dish. prick with fork and bake in a preheated oven at 200 degrees for 20 min


• 
  
  meanwhile, heat oil in skillet, cook the shallot, garlic, bellpepper, celery and adding the tomaotes last. cook for 5 min. sppon the mixture into the flan shell. flake the tuna and arrange it on top of the vegetables filling


• 
  
  in a bowl, mix the eggs, milk and herbs and season. pour the egg mixture into the flan shell and sprinkle the cheese on top


• 
  
  bake in the oven for 20 min or until the filling has set

the magic out of bread

we went to Hi5 Bread Town in Shah Alam last weekend to see the history and evolution of bread....and each of us got a goody bag each consisted of white loaf bread, butter cake, muffins and bread roll....there were 4 of us and 4 goody bags and lots and lots of bread...so i turned the white loaf bread into something even better to enjoy....this time i made chicken layered bread pie, similar recipe as the previous one....

Turkish samosa

I got this from mamafami’s fotopage…I did not make enough currypuff filling for it, so for another samosa, I used blueberry filling…

I’ve altered this recipe to half, managed to get 2 pillows of samosa

225g flour
1 tsp baking powder
110g margerine (I used butter)
1 egg, lightly beaten
3-4 tbsp water from the fridge

filling: currypuff filling or anything that you like

Sift flour and baking powder
Rub in margarine to form crumbs
Add egg and mix well
Pour in cold water bit by bit till a soft and smooth dough formed
Roll flat. Place a line of filling at the end of pastry. Roll it once.
Put another line of filling and roll it once. Continue doing it until the end pf pastry
Brush with egg yolk
Bake in a preheated oven 180 degrees till golden
Let cool a bit . Cut the samosa into pieces

Apple Pie

i tried this recipe from mamafami's fotopage....nice and lovely...

Ingredients :

250g butter

500g flour

3/4 teaspoon salt

1 egg ~ lightly beaten

5 tablespoons water (I used water from the fridge)

Filling :

2 granny smith apples , cut into small cubes

1/3 cup sugar

1/2 teaspoon cinnamon powder

Method :

1. For filling : Mix all the ingredients in a pot and cook on slow fire till the apple softens. Set aside to cool.

2. Rub butter and flour till it forms like breadcrumbs.

3. Add in egg and water, a bit at a time and mix well till a soft dough is formed. Cover with a damp cloth and leave to rest for about 10 - 20 minutes. (I kept the dough in the fridge)

4. Roll the dough thinly amd cut into rectangle shape. Put the filling at one side and cover with the other side. Put a bit of water at the edges to 'glue' the dough. Press with a fork at the edges to secure the filling.

5. Brush with egg yolk and bake in a pre-heated oven at 180 - 200 degree celcius till golden brown.

Martabak Lapis

From MamaFami's fotopages:

I love martabak very much. this is another way to enjoy a healthy martabak

Ingredients :

400 g minced meat

3 tablespoons curry powder

300 g onion ~ diced

100 ml cooking oil

250 ml water

45 pieces cream crackers

4 eggs ~ beaten

4 tablespoons margarine

salt to taste

To be blended together :

3 cloves garlic

3 shallots

2 cm ginger

300 ml fresh milk

chopped :

6 fresh red chillies

6 spring onions

Method :

1. Heat oil and fry the blended ingredients and curry powder till fragrant.

2. Add in minced meat and stir for about 3 minutes. Add in water and stir till water dried up.

3. Put in diced onion and cook till onion turns translucent. Add salt and stir. Remove from heat and set aside.

4. Boil the fresh milk and add salt. Remove from heat.

5. Grease a square 25 cm tin with margarine.

6. Dip a few cream crackers into the boiled milk and allow to soften slightly. Arrange the soaked crackers onto the base of the baking tin to cover it.

7. Spread the minced filling on top, followed by spring onion, chillie and egg.

Repeat step 6 and 7 till all the crackers and filling are used. You should get about 5 layers.

8. Pour the balance milk onto the martabak. Place a few dollop of margarine on top.

9. Bake in a preheated oven at 180 C for 50 minutes or till done.

10. Leave to cool before cutting.

chicken pie

from mamafami's fotopages...

Crust :

400 g flour (sifted)

200g margarine /butter

pinch of salt

7 - 8 tablespoons water (from the fridge)

Filling :

450g chicken fillet (diced)

100g Cheddar cheese (grated)

1 onion (diced)

1/2 red capsicum (diced)

3 sprig spring onion (chopped)
1 1/2 cup fresh milk

2 eggs (boiled and quartered)

1 egg (for glazing)

60g margarine

2 tablespoon oil salt and pepper

2 tbsp flour

Method :

Crust:

- Margarine + flour + salt, make into breadcrumbs.

- Add water till soft dough is formed.

- Divide into 2 portions and let it rest for at least 20 minutes

Filling :

- Heat oil and fry diced chicken fillet till cooked. Leave aside.

- Melt butter and braise onion till soft. Add in flour.

- Add fresh milk, little at a time and stir well. When it's thick, off the fire.

- Put in the cooked chicken, capsicum, spring onion, salt and pepper and grated cheese.

- Roll thin the dough for the base. Put it in the pie dish. Poke with fork.

- Bake for 20 minutes in a pre-heated oven at 180 c.

- Put half of the filling onto the baked base. Arrange the eggs and whatever you want to put in eg. boiled carrots, peas or potatos.

- Put the other half of the filling.

- Roll thin the second portion of the dough to cover the filling. Trim the edges and press with a fork to seal. Make small slits on top.

- Decorate as desired with the remaining dough.

- Brush with beaten egg and bake in a pre-heated oven at 180 C for 40 - 45 minutes

My review:

i made it into small chicken pie. with this recipe i was able to make 16 small pies...lovely...the filling, i put in diced potato and mixed vegetables and cooked together with the chicken...definitely will make this again and again and again..perhaps with different fillings...

Beef Layered Bread Pie (updated)

Ingredients:
1 loaf of bread (jumbo)
500g mince meat/chicken
1 can evaporated milk
1 can water
1 small can of tomato puree
1 small can green peas
1 can button mushrooms, chopped
grated cheedar cheese to sprinkle on top
salt, balck pepper to taste
6 eggs
1 onion, chopped
1 tbsp butter for frying

Methods:

1. Preheat oven to 180 degrees celcius
   
2. In a large bowl, mix the water and milk. Add eggs, salt and pepper.
3. Soak the bread into the mixture.
4. In the meanwhile, heat the butter in a frying pan.
5. Add onion, mince meat, tomato puree and salt.
6. Once cooked, add mushrooms and green peas. Fry for another 3-5 minutes
7. Remove from heat.
8. Arrange a layer of bread mixture in a baking dish.
9. Layer on top with the meat.
10. On top of the meat, layer with the bread. Continue until you finish both mixture. At the end, make sure that the bread layer is on top.
11. Sprinkle with cheddar cheese
12. Baked until golden brown for about 45 min- 1 hour

My review:

This has always been my favourite since i was a little kid. I used to beg my mum to make this during my childhood. I love the yummy consistency of the bread plus the sweet and sour taste of the meat. Just a correct combination. Great as breakfast, tea or anytime you wish.