Quiche

Quiche is a delicious tart made of eggs, cream and some sort of extra toppings like meat, vegetables, and cheese. This is great for breakfast or brunches.

For making the crust of our quiche, we have used the CBL Munchee Crevo Savoury Biscuits, provided to us by one of our partners, Pyramid. These biscuits are super crunchy and flavoured with salt, pepper, and chilli. This is a perfect option for those who prefer savoury biscuits over sweet.

Serving size: 6

Ingredients:

For the crust

• 180g (1 box) CBL Munchee Crevo Savoury Biscuits
• ¼ cup melted unsalted butter
• 1 egg

For the filling

• 1 tsp unsalted butter
• 1/3 cup cubed chicken luncheon meat
• 4 eggs
• ½ cup thick cooking cream
• ¼ cup finely diced tomato
• ½ cup shredded cheddar cheese
• 1/3 cup full cream milk
• ¼ tsp salt

Instructions:

1. To start off, crush 180g CBL Munchee Crevo Savoury Biscuits and add to a blender. Grind the biscuits on high speed for around 1-2 minutes, scraping down the sides every 30 seconds, until it becomes fine crumbs (we grinded the biscuits in two batches).
2. Add the biscuit crumbs to a bowl, along with ¼ cup melted unsalted butter and 1 egg. Then, using a spoon, mix the butter and egg into the crumbs until it is fully combined and get a wet, coarse texture. The crumbs should clump when pressed together.
3. To form the crust, add the biscuit mixture to a 7-inch springform pan (this is a tray with removable sides, mainly used for making cheesecake). Spread the biscuit crumbs evenly in the pan, pressing down with a spoon to make a firm layer. Bring the sides of the crust up for about 1.5 inches of the pan.
4. Preheat the oven for 10 minutes at 180 degrees Celsius. Once heated, bake the crust for 15 minutes at 180 degrees Celsius. The crust will be a darker brown in colour and will hold together nicely when baked.
5. Now prepare the filling for the quiche. For this, first heat up 1 tsp unsalted butter in a pan for 30 seconds until the butter starts to melt. Then add 1/3 cup cubed chicken luncheon meat and sauté on low heat for 4-5 minutes or until lightly browned.
6. Then, add the cooked luncheon meat to a large bowl, along with 4 eggs, ½ cup thick cooking cream, ¼ cup finely diced tomato, ½ cup shredded cheddar cheese, 1/3 cup full cream milk, and ¼ tsp salt.
7. Using a whisk, mix everything well together until the cream is fully mixed in with the milk. Pour the filling into the baked biscuit crust pan until it reaches the very top of the crust (you may have a couple of tablespoons or so leftover depending on the pan).
8. Preheat the oven again for 10 minutes at 180 degrees Celsius. Bake the quiche for 45 minutes at 180 degrees Celsius until a toothpick inserted comes out clean. Once baked, the top of the quiche will be lightly browned. Cool down the quiche for around 15 minutes before cutting into it.