This quiche was made with very simple ingredients that you probably already have laying around the house (excluding the cheese)
So if you ever have one and a half hours, then do consider making this!
Ingredients:
Two of the ingredients were hard to find in Singapore, so I substituted them and it still turned out great!
The first ingredient would be cream cheese. The recipe asked to use goat's cheese but it was more expensive and couldn't be found in NTUC Fairprice or Cold Storage (I could only find feta goat cheese, and that's not what we want)
The second ingredient was gluten-free flour. I saw that it was listed on NTUC FairPrice's website but upon arrival of the store, it was nowhere to be found. So I decided to opt for regular all-purpose flour. Just remember not to be too aggressive when kneading the dough later, as we don't want to develop too much gluten.
Pastry:
225g - All-purpose flour
100g - Butter
1 (Large) - Egg
Filling:
1 (medium) - Onion
1 tbsp - Neutral oil
100g - Watercress, roughly chopped
2 (large) - Eggs
150ml - Milk
150g - Cream cheese (or goat's cheese)
Instructions:
Step 1:
Put the flour and a pinch of salt in a large bowl (I'd recommend two if you like it saltier). Rub in the butter until the mixture looks like breadcrumbs.
Step 2:
Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well, then wrap and chill for at least 30 minutes (This allows the dough to relax)
Step 3:
Preheat the oven to 200C/gas 6/fan 180C, and then you can start on the filling while waiting for the dough.
Step 4:
Sweat the onions in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir into the watercress mixture then crumble in the cream cheese.
Step 5:
Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin. Patch up holes with spare pastry and blind bake for 5 minutes, or until edges start turning brown.
(Optional)
After the 5 minutes, or once the edges start turning brown, brush the base and sides with egg. Bake for another 5 minutes. This provides an extra layer of protection for the dough so that it won't leak, and it will stay dry when the filling is poured.
Step 6:
Season filling to taste and if you like, add a pinch of nutmeg. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30, or until lightly set (it will continue to cook after you take it out)
Step 7:
Allow cooling before removing from tin. Cut and serve as it is, or garnish with some microgreens before serving.
Closing:
Please ensure that the dough is thin enough so that it won't be undercooked. If it's too thin, however, there's a chance it will leak out of the pastry.
Also, I didn't egg brush my tart prior to adding in the filling and it still came out fine. So do let me know if you tried it and it works for you too!
Hope you enjoy this dish and remember to share this yummy goodness with your family and friends!
- Duncan, Chef In Residence at Urban Tiller Singapore
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