SARDINES TOMATOES QUICHE

INGREDIENTS


PASTRY CRUST :

80gm Salted Butter
35gm Fine Sugar
150gm All Purpose Flour
2 Egg Yolks

1. Rub cold butter with flour and sugar with our finger until crumbly.
2. Add in add in egg yolk, mix to form dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 6 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 to 20 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for  20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


FILLING INGREDIENTS:

2 Canned of Ayam Brand Extra Virgin Olive Oil Sardines
2 Large Red Tomatoes - slice
3 Large Eggs - beaten
180ml Fresh Milk
Handful of Baby Spinach
Shredded Mozzarella Cheese
Salt and Pepper to taste

METHOD:

1. Layer the sliced tomatoes on the bottom of the baked tart shell.
2. Spread big chunks of Ayam Brand Extra Virgin Olive Oil Sardines over the tomatoes.
3. Whisk eggs in a bowl and add in fresh milk. Add salt and pepper to taste.
4. Pour the egg mixture onto the prepared tart. Lay few more slices of tomatoes and baby spinach and sprinkle shredded mozzarella cheese.
5. Bake in a preheated oven for 30mins at 180deg oven temp.
6. Serve hot and enjoy.