From Tuna Quiche to Egg Tart

Last night, I thought that I still some cans of Tuna fish in my larder and I wanted to make Tuna Quiche for breakfast. I prepared the dough earlier without realizing that I have used up all the cans of tuna fish. So, I ended making giant size egg tarts instead. LOL! I don’t really use exact measurement or fixed type of ingredients when making egg tarts or quiche or in my cooking, just estimate the amount of ingredients to use. This is because I normally have limited time at night to bake these before bed time. My three hungry children would keep on asking, “Can we eat now?’…ha ha ha. Normally they will eat whatever I cook for supper and leave some for breakfast the next morning. The best thing about cooking without a recipe is that you can let your imagination runs wild and even more interesting when you ended up with a completely new dish! For egg tarts recipe, you can refer to my previous post;Egg Tart Recipe. Medium size egg tarts

Giant size egg tart.....

Giant egg tart after baking

Gave these to my back neighbour....

A cut out from the giant egg tart!

Cheese Egg Tart Recipe

Instead of making the usual egg filling like ordinary egg tart, I added in some cream cheese to see how the taste turns out to be. I made a mistake of adding biscuits crumbs on top of the pastry. I thought that by pressing the crumbs into the soft pastry should hold them in place but when I pour in the fillings all the crumbs floated on to the surface. Therefore the surface of the Cheese Egg Tart was not smooth. However the cream crackers biscuits that I added gave the Cheese Egg Tart additional crunchy flavour. Check this recipe out!

Pie Pastry
Flour, 4cups
Butter, 150gms
Salt to taste
Castor Sugar to taste (around ¼ cup) Iced cold water
Vanilla Essence, 1 teaspoon
Baking powder, 1 teaspoon

Fillings (All mixed together)
Cream Cheese, 100gms
Sugar ½ cup
Fresh milk, ½ cup 3 eggs
Vanilla essence, 1 teaspoon

Mix flour and butter until they form a granule like mixture. Add a little salt, sugar, baking powder and vanilla essence. Slowly pour in the iced cold water and mix well. Put the pie pastry in the fridge for half and hour. Flatten the pastry and put into a pie pan. Bake for around 15 to 20 minute in a preheated oven at 180 Deg C. Take out the baked pie pastry and let it cool down a little. Pour in the fillings and bake the pie in oven at 180 Dec C for 20 minutes.

Eggs Tarts (Than Dak) Recipe – Taiwanese Style

I bought some egg tarts baking trays from Tesco when they tag these goods as offer items. So, I got to try to make some egg tarts using these baking trays. The first batch of egg tarts turned out very nice but I burned the second batch when I set the timer too long and went to take my bath....oh oh! Luckily I still have the first batch that is nicely done and tasty too, especially when they are hot out from the oven.

Pastry
Flour, 4 cups
Butter, 125gms
Milk powder, 3 table spoons
Castor sugar, ½ cup 1 egg, slightly beaten
Baking soda, ½ teaspoon
Vanilla Essence, 1 teaspoon
Iced cold water

Mix the flour, vanilla essence, baking soda and butter. Knead the mixture until it turned into granules form. Add milk powder, castor sugar and egg. Continue to knead the dough until they are evenly mixed. Add a little cold water to the dough. Mix well and then put the whole dough in the fridge for 10 minutes Fillings Eggs, 3pcs Castor Sugar, ½ cup Salt, a pinch Custard flour, 1 teaspoon Fresh Milk, 1 cup Mix all the ingredients and stir until the sugar dissolves. Take dough, the size of a ping pong ball and use a rolling pin to flatten it. Press the flatten dough into the baking tray and cut away excess dough. Bake in preheated oven at 180 Deg C for 10 minutes. Take out the tray from the oven. Then pour the filling mixture into the pastry. Bake in preheated oven for another 10 minutes. The egg tarts are ready to eat!