Uni & Caviar Quiche

 

Ingredients:

Hokkaido Uni

Caviar 

Short Crust Pastry (make your own pastry dough or buy ready made ones, both one. But make sure blind bake first)

Eggs x 4 

300ml single cream

100ml milk

50g cheddar cheese - grated

Edible Flowers (to decorate and garnish)

How to Make:

Blind bake pastry:

1. Preheat oven to 180C.

2. Clean a surface top, sprinkle lightly with flour, roll the dough with rolling pin to a size which can fit your baking tin (could be round or rectangular or square) with extra hanging from the sides of the tin. Lift up the dough and draped over the rolling pin and lay it across your baking tin. Press the dough into the corners of the tin using your fingers. Trim the excess with a small knife but leaving some portion outside the sides of the tin (as during baking, the dough will shrink).

3. Put a baking paper on top of your dough. Pour red beans or any other beans on top of baking paper - aim is to have even weight on top of the dough.

4. Put to oven for 15 mins. Then take out, carefully and gently remove the baking paper with the beans on top and discard them. Put the pastry back to oven for another 5 min. Then take out to cool down.

Baking the egg tart:

1. Preheat oven to 200C.

2. Beat eggs in a large jug, then mix together with cheddar cheese, milk and cream. Season lightly with salt and black pepper.

3. Put the blind baked pastry shell (still in the baking tin) onto a baking tray first. Pour egg mixture to the pastry shell and place to oven and bake for 30 min until the filling is set and golden.

4. Take out from oven and cool down in room temperature.

5. Once you can feel the egg tart on quiche is not hot, you can gently spoon uni on top, then caviar on top and garnish with edible flowers.

Enjoy with a glass of champagne or sake!