隨意 鳥所在@jamiesrules.com

Onion Jam &  Kikorangi Quiche

Short(crust) pastry

Ratio  (2:flour, 1: fat)

200g flour

1/4 tsp salt

100g cold butter, chopped

50ml cold water

家庭用“food processor”製作派皮麵團事倍功半

左：cartouche (盲烤blind bake鋪的烤盤紙老師教的折法）

右：派皮桿薄至派盤直徑一倍半大

line the chilled pastry in round pie pan; allow to rest for 30 mins

Dock: prick holes with fork

blind bake @180C for 20-30mins, touch the pastry if cooked

圖右：blind bake的派皮可能是米放不夠多或是dock的孔數不夠密才導致膨脹起泡

（下次切記勿重蹈覆轍！）

pie filling:

3 eggs ＋150ml milk ＋100ml cream+1/4 tsp salt

scatter 30g each of onion jam/ blue cheese(crumbled)/1 tbsp chopped flat-leaf parsley  in blind baked pastry

strain the egg/cream mixture over the quiche filling

bake @160C until golden and set (about 30-40mins)