I had some shortcrust pastry left over from my last Jam Tarts bake out. It was used for making Egg Tarts (shown below) shortly after the CNY break and then today's recipe, Mini Tuna & Spinach Quiche. So our breakfast has been heavily dominated by tarts lately, but the old and young gentlemen absolutely loved them. No more tarts from me at least for some time, I have finished all the shortcrust pastry in my freezer.
March will be a pretty busy month for me; teaching, cake orders and traveling to other state to teach. Anyhow, will be back to share more goodies with you guys. Wish to try out new recipes on my ever-growing wish list. Yet to share cooking recipes on this blog as cooking is done in a rush most of the time. Will be back soon, promised.
Tuna & Spinach Quiche
Makes 12 x 8.75cm
200g cold butter, but soft enough to leave a print when pressed
315g all purpose flour
15g icing sugar
1.5 eggs, lightly beaten
2 (185g) cans tuna, drained and mashed
30g spinach, cleaned and cut into sections
1 onion, chopped
4 tbsp mayonnaise
1 tsp salt
Dash of black pepper
To prepare shortcrust pastry:
- Sift flour and icing sugar into a mixing bowl.
- Rub in butter with hand, or by using the paddle attachment of your mixer on low speed, until the mixture resembles breadcrumbs.
- Add in the egg gradually. Observe the change in dough consistency. Do not be tempted to add in all the egg if not necessary. Mix just until the pastry begins to form large lumps.
- Press together gently with your hand until the pastry forms a ball.
- Chill pastry dough for about 30 minutes to 1 hour to relax the dough.
- Grease tart moulds. I like to use non-stick spray.
- Prepare filling while chilling dough.
- Blend milk, mayonnaise, eggs, salt and pepper with a hand whisk until smooth. Add mashed tuna, spinach and chopped onion.
- Divide chilled shortcrust pastry into 16 portions (approx. 50g each). Press pastry evenly into each tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork to allow air to escape during baking.
- Divide filling into shell.
- Bake in preheated oven at 190 degC for 50 minutes or until brown.
- Remove quiche from oven and let cool for 10 minutes on wire rack. Remove quiche from mould and serve. Otherwise, continue to let cool completely before storing.
- Traditionally, filling of quiche contains shredded cheddar cheese. For an even richer filling, cream can be used to replace part of the milk. I have omitted cheddar cheese and cream due to the calorie contents but added in mayonnaise for a little complication in taste.
- I added all two cans of tuna (total 370g) because I hated left-over. The filling was on the more compact/substantial side, so reduce the amount of tuna to 330g if you could get smaller can at where you live.
- Refer to Jo's Deli & Bakery's Pastries, Pies and Tarts sections for more ideas.