Easy Fisherman's Curry Quiche

There will be a temporary shift of direction in the type of food I bake as I will be baking/cooking food to pack to work. This means you'll be seeing a lot more posts on savoury baked goods.  

If you're sick of having leftover dinner for tomorrow's lunch, I suggest you jump on the bandwagon and start preparing tasty little baked treats for lunch at work. It's fun to plan a menu and workday lunch can never be as satisfying as enjoying your own tasty creation in your office pantry. If you have other people living with you, such as family or housemates, share your creations with them. Nothing like putting a smile on their faces and reminding them of what a sweetheart you are when they open up their lunch boxes.

It will be a challenge to look for main courses to bake. The first baked main that comes to mind is quiche. So here's the curry quiche recipe I made to kick start my "baked main course challenge". 

Easy Fisherman's Curry Quiche

This easy to do quiche is rich and flavourful with fish curry set on buttery shortcrust pastry. Plate it with a side of garden salad drizzled with homemade vinaigrette and you have a hearty brunch for the family. 

Preparation time: 30 minutes

Cooking time: 50 minutes + 30 minutes (to chill dough)
Utensils needed: 6 small quiche pans (approx 5")

Serves 6

Level of difficulty: *

Ingredients 

Shortcrust Pastry:

275g AP flour, sifted

1 tsp salt

1 tsp sugar

125g cold butter

50g margarine

1 egg

1 tsp lemon juice

Filling:

150g canned sardines, mashed

150g canned tuna, mashed

2 medium onions, sliced

1 1/2 tbsp garlic, chopped

3 tbsp curry powder

some oil and water

150ml double cream

100ml fresh milk

2 eggs

1 tsp paprika

1 tsp salt

white and black pepper to taste

1 red chilli, julienned

Method

1. Mix flour, salt and sugar in a bowl. Add butter and margarine and stir until mixture is dry and crumbly. Add egg and lemon juice and knead gently until ingredients are well-combined. Refrigerate for at least 30 minutes.

2. Press dough into quiche pans and blind bake at 170C for 15 minutes.

3. Stir fry onions and garlic over medium heat until fragrant. Add curry powder and mix well. Add some water to form curry paste.

4. In a separate bowl, add sardine, tuna, double cream, milk, eggs, paprika, salt and curry paste and mix until well combined. Pour filling into quiche shells. Garnish with chilli strips.

5. Bake in preheated oven at 170C for 35 minutes.

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The original recipe is by Amy Beh. I've tweaked the recipe by adding more onions, garlic and curry powder to make it more flavourful. I love cooking with garlic. If you are not a fan, just reduce to 1 tbsp as per the original recipe.

After pressing the pastry dough into the quiche pans, don't forget to pierce the dough with a fork. The more holes, the better so that the pastry won't puff up when you blind bake them. Trust me on this and you'll get perfect quiche shells.

If you prefer a more classic curry taste, you could substitute double cream with coconut milk.

The baked goods in my home are normally stored up to a week. After that, they won't be fresh anymore. All the more reason to share if you are baking a batch. If you've had too much chicken or red meat during the weekend, this fish quiche is the perfect lunch box meal comes Monday. Heat it up before serving or you could have it as it is with a side of salad for a hearty lunch at work.

Happy baking! xx