Time to roll up your sleeves to make this savoury quiche by Chef Jimmy Ophorst from PRU. From the stunning coastline of Phuket, Thailand, this innovative eatery has not just one MICHELIN Star but also Thailand’s first and only MICHELIN Green Star.
Whether it's brunch or lunch or a full-on party, this creamy and flavourful crayfish and tarragon quiche recipe is perfect for any crowd.
Ingredients
For the salt dough:
- 200 grams, all purpose flour
- 1.5 grams, fine salt
- 100 grams, unsalted butter
- 60 ml, water
For the filling:
- 300 ml, whipping cream
- 3 whole eggs
- 100 grams, grated hard cheese (gruyère or similar)
- 50 grams, crayfish (blanched and peeled)
- 50 grams, chopped spinach
- 5 grams, tarragon
- 25 grams, finely diced shallots
- 5 grams, finely diced garlic
- 10 grams, tomato paste
- 50 grams, butter
Equipments needed:
- 20 cm round baking tray
- Roller
- Oven
- Pan
- Microplane or cheese grater
- Mixing bowl
- Whisk
- Spatula
READ: Thailand’s First MICHELIN Green Star Award Winner PRU: We Aren’t There Yet, But We’re On The Way
Methods
For the salt dough:
- Mix all ingredients into a smooth dough and rest in the fridge for 2 hours.
- Roll the dough until 5 mm thick, make holes in the dough with a fork, and place in the baking tray.
- Bake the dough at 160°C for 10-15 minutes until the dough is pre-cooked (without colour).
- Rest the dough.
For the filling:
- Warm a saucepan and add the butter.
- Sauté the garlic and shallots until soft (without colour).
- Add the tomato paste and stir for 3-5 minutes.
- In a separate bowl, whisk the eggs with the whipping cream and cheese in a separate mixing bowl.
- Add the crayfish, spinach, and tarragon in the bowl and stir for 1 minute.
- Remove the saucepan from the heat and mix with the cream base.
- Season with salt and pepper.
- Add the filling into the pre-cooked salt dough and bake at 150°C for 30 minutes.
- The quiche can be eaten directly or chilled.
