PIE SUPER GURIH! QUICHE | Luvita Ho

Luvita Ho August 28, 2020 Watch on YouTube ↗

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Savoury Quiche

Bahan

ISIAN :

CUSTARD:

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Masukkan mentega tawar dingin yang sudah dipotong-potong, tepung serba guna, dan garam ke mangkuk.
Aduk dengan pastry cutter sampai teksturnya seperti pasir.
Masukkan satu kuning telur lalu aduk sampai menggumpal.
Tambahkan empat sampai lima sendok makan air dingin lalu aduk sampai menjadi satu adonan, jangan sampai kalis.
Pipihkan adonan, bungkus dengan plastik, dan simpan di kulkas 15-20 menit.
Giling adonan setebal sekitar 3-4 mm di antara plastik.
Pindahkan adonan ke loyang pie 20 cm lalu tekan sampai rapat ke dasar dan sudut-sudutnya.
Potong pinggirannya dengan pisau supaya rapi.
Tusuk-tusuk dasar pie dengan garpu.
Simpan pie crust di freezer 15 menit sebelum dipanggang.
Cincang bawang bombay.
Cincang bawang putih.
Iris tipis jamur champignon.
Panaskan sedikit minyak lalu tumis bawang bombay sampai harum dan matang.
Masukkan bawang putih dan tumis sampai harum.
Masukkan potongan sosis dan masak sampai kecoklatan.
Masukkan jamur dan masak sampai berwarna dan airnya keluar.
Bumbui dengan garam dan lada lalu aduk rata.
Masukkan bayam terakhir dan aduk sampai layu lalu matikan api.
Kocok dua butir telur dan satu kuning telur di mangkuk.
Bumbui dengan garam dan lada.
Tuang susu dan cream lalu aduk sampai rata.
Panaskan oven di suhu 180 derajat.
Lapisi pie crust dengan kertas roti lalu isi dengan beras sebagai pemberat.
Panggang blind bake di suhu 180 derajat selama 15 menit.
Angkat kertas dan berasnya dari pie yang sudah setengah matang.
Tata tumisan sayur dan sosis di atas pie lalu ratakan.
Tuang adonan telur dan cream, jangan sampai terlalu penuh.
Taburi keju mozarella dan keju parmesan di atasnya.
Panggang di suhu yang sama selama 20-30 menit sampai golden brown.

Ingredients

FILLING :

CUSTARD:

Steps

Steps were generated from the video narration. Watch the video if unsure.

Put the cold cubed unsalted butter, all-purpose flour, and salt into a bowl.
Cut it together with a pastry cutter until it looks like coarse sand.
Add one egg yolk and mix until it starts to clump.
Add four to five tablespoons of cold water and mix until it just comes together, without kneading it smooth.
Flatten the dough, wrap it in plastic, and chill for 15 to 20 minutes.
Roll the dough out to about 3 to 4 mm thick between sheets of plastic.
Lift the dough into a 20 cm pie tin and press it snugly into the base and corners.
Trim the edges with a knife.
Prick the base with a fork.
Freeze the crust for 15 minutes before baking.
Finely chop the onion.
Finely chop the garlic.
Thinly slice the button mushrooms.
Heat a little oil and saute the onion until fragrant and cooked.
Add the garlic and saute until fragrant.
Add the sliced sausage and cook until browned.
Add the mushrooms and cook until coloured and their liquid releases.
Season with salt and pepper and stir to combine.
Add the spinach last, stir until wilted, then turn off the heat.
Beat two eggs and one extra yolk in a bowl.
Season with salt and pepper.
Pour in the milk and cream and whisk until combined.
Preheat the oven to 180 degrees Celsius.
Line the crust with baking paper and fill it with rice as baking weights.
Blind bake at 180 degrees Celsius for 15 minutes.
Lift out the paper and rice from the part-baked crust.
Spread the sauteed filling over the crust and level it.
Pour in the egg and cream custard without overfilling.
Top with mozzarella and parmesan.
Bake at the same temperature for 20 to 30 minutes until golden brown.