Easy & delicious savoury seafood tom yum quiche, a fusion twist blending in Thai flavor. Perfect as afternoon tea time snacks or breakfast.
This quiche, technically a savoury pie/tart, packed with loads of seafood. Definitely a hit for tom yum / seafood lover.
Ingredients: (makes an 18cm tart mould size)
Crust:
100g All Purpose Flour
50g Butter
1/4 tsp Salt
1.5 tbsp Ice Cold Water
1 tbsp Castor sugar
Fillings:
2 Whole Eggs
3 pcs Crab Sticks (halves)
4 pcs Prawns - diced and dab dry
4 pcs Baby Tomatoes (halves)
40g Corn kernels
20g Coconut Milk
1 1/2 tsp Tom Yum Paste
2 pinches of Salt
Dash of Black Pepper
Dash of Garlic Powder
Kaffir Lime Leaves (garnishing)
Step by Step to make crust:
1. Combine flour, salt, sugar and room temperature butter in a bowl. Using a spoon, mix till everything become crumbly.
2. Add in water and continue till it forms a nice soft dough and make a ball with your hand.
3. Keep dough in fridge for an hour.
4. Sprinkle some flour on your table top and roll the dough in a circle and then place the dough in tart tin that has been greased with some butter earlier on.
5. Using a fork, poke some holes all over the base pastry, to let air escape so that it won't bulge up in the middle when bake.
6. Bake in a preheated oven at 180C for 25 mins (top & bottom heat).
Step by Step to make fillings:
1. In a bowl, mix egg, coconut milk, tomyum paste, salt, black pepper, garlic powder. Stir till well mix.
2. Once the crust is ready, remove from oven, reduce the oven temperature to 170C & switch to fan mode.
3. Assemble the quiche. Place the crab sticks, prawns, corn, tomatoes & fill up the base.
4. Carefully pour egg mixture into the crust.
5. Send the quiche back to the oven, let it bake in preheated oven at 170C for 30 mins or until golden.
6. Remove & serve warm.
Happy Cooking.
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