Tuna & Egg Quiche

Adapted From: Great RGS Recipes
Photographs By: JS

Those lower secondary school days in RGS were memorable. With the last ounce of effort that the school could muster, we were placed in a system where etiquette, cooking, sewing, philosophy, drama and dancing classes took up a significant amount of time in our term schedule. I guess that’s probably a defensive mechanism against the preconceived notion that “RGS turns out confident, competent and competitive women, it does not encourage femininity and probably marriageability.” – quoting a certain ex-Rgs girl Ms Chua Mui Hoong (Straits Times writer) in a November 2003 article that sparked an outcry from the aforementioned girls all around the globe. (no kidding!). The laced toilet roll holder hanging behind my toilet door back home, bad memories of Mrs Cavanagh teaching us the cha-cha in the claustrophic-inducing dance studio and a book titled: “Great RGS Recipes By Tan Siew Geok and Suki Wong” with a foreword by the much-beloved Mrs Carmee Lim sitting on my table are but a few remnants of my fond memories dating back to the days when Neoprints and Backstreet Boys ruled my world. I am glad something good came out of my time there, the quiche recipe being one of them=)

Makes 2 small flan sized quiche, or 10 mini quiches
Baking Time: 20-25 minutes
Total Prepration Time: 1 hour
Oven Shelf: Middle

Short Crust Pastry
100 g plain flour (sifted)
50 g frozen butter (chopped finely)
3 tbsp cold water

1. Lightly grease the flan tins
2. Rub butter into flour until mixture resembles fine breadcrumbs
3. Add in cold water and mix with a palette knife to semi stiff consistency
4. Turn onto a floured surface and knead lightly
6. Line flan tins, prick base of pastry with fork
7. Bake for 10 minutes at 170 C

1/4 large onion (chopped)
1 small tomato (chopped)
1/4 tin tuna
2 eggs (slightly beaten, season with salt and pepper)
2 tbsp diluted evaporated milk (put more if you prefer a squishier filling)
50 g grated cheese
1 dsp tomato ketchup
1 stalk spring onion (chopped)

1. After taking out the pastry shell, mix the filling and pour into it.
2. Further bake at 180 C for 10-14 minutes till filling is set and golden brown
3. Garnish with parsley


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