Tinapa and Sun-dried Tomato Quiche

Serves 4 Total Prep Time 20 minutes, plus 30 minutes freezing time for the dough
Total Baking Time about 24 minutes

For the multi-use pie dough
200 grams plain flour, plus extra to dust
pinch of salt
100 grams unsalted butter, chilled and cubed
2 tablespoons cold water

For the quiche
1/3 cup tinapa flakes (make sure bones are removed; use easy-to-debone bangus or galunggong)

1/8 cup chopped sun-dried tomatoes
(Learn here: How to Make Homemade Sun-dried Tomatoes)
1/8 cup corn kernels
1/2 cup heavy cream
1/2 cup whole milk
salt and pepper to taste

1 Sift the flour and salt into a bowl, and add the butter. Using a pastry blender, mix in the butter until it resembles fine crumbs.

2 Sprinkle with 2 tablespoons cold water, then stir until it clumps together. Add a little more
water if it’s dry.

3 Bring the mixture together to a rough ball. Tip out onto a lightly floured surface and knead very briefly until you have a smooth, firm dough. (Do not overwork as you'll end up with tough pastry.)

4 Wrap dough in cling film and pop in the fridge for 30 minutes. This relaxes the gluten in the flour and stops it from shrinking during cooking.

5 Roll out dough and place into 4 quiche pans or 1 large pie plate. Freeze dough if you’re not using it at this point.

6 Bake in a 375 degree F preheated oven for 12 minutes. Put aluminum foil on each pie shell and hold down with uncooked beans or rice (this is called blind baking, which so that pie shell will not shrink).

7 Make the quiche: Mix all the ingredients and pour into the half-baked pie shell.

8 Bake in a preheated 350 degree F oven until pie center is wriggly but no longer runny, about 12 minutes.

9 Serve hot or at room temperature.

Photography by David Hanson | Food Styling by Carina Guevara | Prop Styling by Becky Kho