Vietnamese-Inspired Quiche (with Lemongrass and Fish Sauce) 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">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 stalks lemongrass, tender white parts only, finely minced</li><li class="ingredients-single-item">2 shallots, thinly sliced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp neutral oil (such as rice bran or vegetable)</li><li class="ingredients-single-item">200g ground pork (or firm tofu for vegetarian option)</li><li class="ingredients-single-item">2 tbsp fish sauce (or soy sauce for vegetarian option)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">1 small red chili, thinly sliced (seeds removed for less heat)</li><li class="ingredients-single-item">3 tbsp fresh cilantro, chopped</li><li class="ingredients-single-item">2 tbsp fresh mint, chopped</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">Extra fresh herbs (cilantro and mint)</li><li class="ingredients-single-item">Thin slices of red chili</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Cold butter is essential as it creates steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You may not need all the water. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing a tough or shrinking crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled dough into a circle about 3-4mm thick and large enough to line your tart pan. Gently transfer the dough to the pan, pressing it into the corners without stretching. Trim any excess dough and refrigerate for another 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until the base is just starting to color. This crucial step prevents a soggy bottom, ensuring your quiche has a crisp foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. Heat the oil in a frying pan over medium heat. Add the minced lemongrass, shallots, and garlic, cooking gently for 3-4 minutes until softened but not browned. The fragrant oils in lemongrass are released with gentle heating, infusing your filling with its distinctive citrusy aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the ground pork to the pan and cook until no longer pink, about 5 minutes. Stir in the fish sauce, sugar, and white pepper. The fish sauce might smell strong now, but don't worry – it mellows during baking while providing a complex umami foundation. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs and cream until well combined. Fold in the cooked meat mixture, sliced chili, cilantro, and mint. The herbs might seem abundant, but they'll soften and integrate beautifully during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into the par-baked pastry case. Ensure the solid ingredients are evenly distributed by gently stirring with a fork if necessary. Reduce oven temperature to 180°C (350°F) and bake for 25-30 minutes, until the center is just set with a slight wobble – like a gentle gelatin consistency. Overbaking will result in a rubbery texture, so watch carefully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the pan for at least 15 minutes before removing. This resting period allows the custard to set completely, making slicing cleaner and easier. Garnish with additional fresh herbs and chili slices just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature. This quiche pairs beautifully with a simple side salad dressed with lime juice and a touch of sesame oil. It can be refrigerated for up to 3 days and gently reheated in a 160°C (320°F) oven for 10-15 minutes to revive its texture without drying it out.</li></ol>