Delicate and smooth, this is the perfect quiche. Created by Chef Samantha Schaberg. Check out her work here:
340 g butter, cubed
158 g milk
600 g all purpose flour
50 g ulu flour (optional)
25 g sugar
15 g salt
500 ml milk
500 ml heavy cream
6 each eggs
100 g kahili ginger powder
In a mixer with the paddle attachment, slowly mix the milk and the butter together until homogenous.
Stopping the paddle, then add all the remaining ingredients. Allow paddle to start slowly as the dough comes together, then increase speed. The dough should form one single ball in the bowl of the machine.
When this has happened, remove the ball of dough and wrap. Rest for 30 minutes minimum.
When ready to shape, cut your dough into four quadrants. Roll the dough quadrant out to a thickness of ¼ inch. Cut an appropriate size of your dough out in a square and mold it into your pie tin. Shape the dough around the edges to form your pie shell.
Blind bake your shell using raw pinto beans wrapped in plastic wrap to fit the inside of your pie tin. Blind bake at 325 degrees F for 10 minutes, rotating once at the half way mark. Either remove your blind baked shell from your tin or, for larger pies, I suggest leaving them in the tin until the end of this process.
Blend all filling ingredients.
Fill your blind baked pie tin with the filling to the absolute brim. If you spill over a little, this is ok. The filling will soufflé.
Bake for 10 minutes at 350. At 10 minutes, remove the quiche and garnish with Kahili Ginger flowers.
Turn the oven up to 375 degrees and finish the quiche for 5-10 minutes, checking for goldnes. The finished product should be a golden brown puffed dome filling that will fall to level after removed from the oven.