Tinapa and Sun-dried Tomato Quiche Recipe

These cute little quiches are filled with tinapa flakes and sun-dried tomatoes.

July 2008 | By
Tinapa and Sun-dried Tomato Quiche Recipe
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Fish and Seafood



Preparation Time


Date Published

July 2008

Get the best quiche recipe and serve your family with these cute little quiches filled with tinapa flakes and sun-dried tomatoes. This is a good solution for any meal dilemma and ideal for a weekend brunch.

Similar recipes: Mushroom and Spinach QuicheSpinach 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)
       Click to learn How to Make Boneless Smoked Bangus

1/8 cup chopped sun-dried tomatoes 
1/8 cup corn kernels
1/2 cup heavy cream
1/2 cup whole milk
salt and pepper to taste
 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.

 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.

 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. 

 Bake in a 375ºF 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 350ºF oven until pie center is wriggly but no longer runny, about 12 minutes.

  Serve hot or at room temperature.



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