- Stir milk gently with coarse salt and sugar until melted, stir in light olive oil
- Pile flour on the bench top in a well shape with a hole in the middle
- Pour milk into the flour hole and mix with hands. Press gently for crunchy result.
- Stick up half of the dough pieces and put into a 7-inch quiche tray
- Press the dough along the crust edge
- Then put in the remaining dough pieces, press to make the base
- Place a baking paper on the crust and fill it with rice or dry beans
- Gently press into quiche tin
- Put it at 200°C preheated oven and bake for 16 minutes
- Whisk the eggs until blended, then mix with milk and cheese
- Chop and stir fry the mushrooms
- Add a bit of coarse salt and cook with medium high heat until soggy and dried
- Rest them on a plate
- Place baby spinach in a low heat pan, add coarse salt and steam until soft.
- Dry it with kitchen towel and let cool
- Mix mushrooms and baby spinach with egg and milk
- Then fill them into the quiche crust
- Bake at 180°C preheated oven for 20-22 minutes
Points to note:
- Press the crust dough gently with palm to even up the thickness
- Remember to press the crust gently or it will not be crunchy. After pressing, the dough will look very flaky with crumbs
- Gently press into quiche tin will weight down the pastry to stop it from puffing up while it bakes
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