Thai-Inspired Quiche (with Lemongrass and Lime) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp lime zest</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200ml coconut milk</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 stalks lemongrass, white part only, finely minced</li><li class="ingredients-single-item">2 tbsp fish sauce (or soy sauce for vegetarian option)</li><li class="ingredients-single-item">2 lime leaves, finely shredded (or 1 tbsp lime zest)</li><li class="ingredients-single-item">1 red chili, deseeded and finely chopped</li><li class="ingredients-single-item">2 spring onions, thinly sliced</li><li class="ingredients-single-item">150g cooked chicken, shredded (or mushrooms for vegetarian option)</li><li class="ingredients-single-item">Handful of fresh coriander leaves, chopped</li><li class="ingredients-single-item">1 tbsp roasted peanuts, roughly chopped</li><li class="ingredients-single-item">1 lime, juice and extra zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</li><li class="equipment-single-item">Baking weights or dried beans</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl (or food processor), combine the flour and salt. Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix in the lime zest, then gradually add just enough ice-cold water to bring the dough together – it should be firm but not sticky. Cold water prevents the butter from melting prematurely, which is crucial for a flaky texture. Shape into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan) and place a baking sheet inside to heat up. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a little overhang. Press it gently into the corners without stretching the dough, which could cause shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or dried beans. Place on the hot baking sheet (this helps cook the base thoroughly) and blind bake for 15 minutes. Remove the beans and parchment, then return to the oven for another 5-7 minutes until the base looks dry and is just starting to color. The blind baking ensures your crust won't become soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry bakes, prepare your filling. In a large bowl, whisk together the coconut milk, whole milk, and eggs until completely combined. The combination of coconut and regular milk creates the perfect balance of flavor and setting properties.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the minced lemongrass, fish sauce, shredded lime leaves, chopped chili, and spring onions. The acidity from the lime helps balance the richness of the coconut milk. Whisk until well incorporated – the mixture should be fragrant with all the aromatic Thai elements.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scatter the shredded chicken (or mushrooms) evenly over the base of the partially baked pastry case. Pour the egg mixture carefully over the filling, ensuring an even distribution. Sprinkle most of the chopped coriander on top, reserving some for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the quiche to the oven, reducing the temperature to 160°C (140°C fan). Bake for 25-30 minutes until the filling is just set with a slight wobble in the center – it will continue to firm up as it cools. A lower temperature ensures gentle cooking and prevents curdling of the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for 15 minutes before carefully removing. This resting time allows the proteins in the eggs to set completely. Before serving, sprinkle with the chopped peanuts, remaining coriander, a little extra lime zest, and a squeeze of fresh lime juice to brighten all the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature – both ways allow you to appreciate the complex Thai flavors. The quiche can be made a day ahead and gently reheated, as the flavors will develop and meld beautifully overnight. Enjoy with a simple side salad dressed with a lime vinaigrette to complement the Thai notes.</li></ol>