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Ms Murni: murni_iryani_mohd_hanafi@moe.edu.sg 

Mdm Leong: leong_mui_seng@moe.edu.sg 

Task 1: Summary of what a quiche is and country of origin [2m]

Task 2; a) Submit a picture of a quiche [1 m]

b) Write a short summary on what are the things to take note when making a quiche

based on:

i) Pastry preparation and assembly on the tart base [5m]

ii) Filling preparation. [2m]

Task 3: i) Type down 1 local culture and 1 international culture you had been assigned. [1m]

ii) Type down 5 ingredients used

by the local culture and 5 ingredients used by the

international culture. [10m]

Task 4: Do the following in the table you

have copied and duplicate

i) Identify the ingredients you want to use for the different parts of the quiche. (Must

state exact amount e.g. gm,

tsp or tbsp)

ii) Equipment and appliances you need [3m]

iii)Detailed steps to make your fusion quiche [7m]

• Steps for making the pastry base

• Steps to make the filling

• Steps to assemble

  
  

Task 5: Illustrate or write a description on your final creation. [4m]

i) Highlight how you plan to incorporate the FOUR key areas of presentation in your final fusion creation.

Task 6: Practical Assessment [25m]

Task 7: Recording session [15m]

A) Individual assessment; need to bring along your earpiece.

B) Submit an audio recording of yourself evaluating the Texture, Taste, and Appearance for any one other FUSION pastry in the class.

C) Detailed can include:

• Strength of their product

• Areas of improvement in any given area.

]

1 to 2 tsp pesto

1 to 2 tsp lime juice

1/4 to 1 tsp cheyenne pepper

1/4 capsicum [green/ red/ yellow]

1/4 to 1tsp mustard powder

1/4 to 1 tsp/tbsp mustard sauce

2 to 3 sausages

1 tsp tom yam paste

1 tbsp butter chicken paste

1 tbsp kimchi

5 mini sheet seaweed

2 to 4 pieces black olives

1 tsp pandan essence

1/4 to 1 tbsp guchugang paste

1 tbsp green curry paste

quiche is a savory tart with fillings that usually consists of savory items such as eggs. It is all contained a buttery pastry crust. QUiche originated from france

Quiche consists of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. Quiche is a French dish originating from the eastern part of the country.

Task 2:

b) (i) You must work fast when making the short- crust pastry, you must rest the dough, do not over bake the dough.

(ii) The filling preparation must be precooked, you can blend your custard instead of whisking it.

quiche is a tart originating from France which consists of a pastry crust that is filled with savoury items

you must work fast when making the short-crust pastry.

One other thing to take note of when making a quiche is to not overbake. This is to prevent the quiche from curdling

International: Vietnam

Indian ingredients:

tumeric,cumin,garam masala, curry leaves, mustard seeds

Vietnamese ingredients:

shrimp paste, rice paper,fish sauce, lemon grass,coconut

ii) Indian ingredients - curry leaves, turmeric powder, cumin powder, coriander seeds, mustard seeds

Chinese ingredients - Soy sauce, oyster sauce, sesame oil, sesame seeds, dried bean curd

Korean + Malay

-5 malay ingredients

• lemon grass

• turmeric

• coconut milk

• fried coconut shavings

• galangal

-5 Korean ingredients

• kimchi

• sesame oil

• gochujang

• dried seaweed

• sesame seeds

(b) (i) Work fast to prevent a change of texture. Blind bake the crust as it is a shortcrust pastry. Cool the dough well to hold the shape of the Quiche in the later part of the baking.

(ii) Flour: Butter = 2:1, as it is a shortcrust pastry.

International: Germany

(b) German: Fermented cabbage, German sausage, German mustard, dill weed, paprika

Chinese: Oyster sauce, black fungus, sesame oil, soy sauce, kangkong

Task 2: Ensure it’s well-chilled before baking to avoid sogginess. Season properly and precook the ingredients to remove extra moisture, Bake the quiche at moderate temperature until its set. Before slicing let it cool slightly

ii)

Indian

1) Curry leaves

2) Garam masala

3) Paneer

4) Mustard seeds

5) Cloves

Japan

1) Bonito flakes

2) Nori

3) Sesame oil

4) Miso

5) Kelp

1. Malay+mexico

2. malay

   sambal paste, coconut cream , shredded coconut, lemon grass, galangal.

   Mexico

   squash, guacamole, chile peppers, salsa, pinto beans

Japan ingredients:

Miso, shoyu, nori, botoni flakes, sesame oil,

Malay ingredients:

Lemon grass, coconut milk, galaugal, sambal sauce, fried coconut shavings

Chinese ingredients

1. Broccoli

2. Cabbage

3. Oyster sauce

4. Five-spice powder

5. Sichuan peppercorn

Philippines ingredients

1. Minced shallots

2. Minced garlic

3. Ground chicken

4. White pepper

5. Cilantro

Pastry Preparation and Assembly on the Tart Base

1. Ingredients: Use cold butter, flour, and a bit of salt. Mix until it looks crumbly. Don’t overmix.

2. Chilling: Put the dough in the fridge for about 5 minutes before rolling it out. This helps it hold its shape.

3. Rolling and Lining: Roll the dough to about 3mm thick. Put it into the tart tin, press it into the edges, and trim the extra. Chill again to set.

4. Blind Baking: Cover the dough with parchment paper and fill with baking weights . Bake at 180°C (350°F) for 15 minutes, then take out the weights and bake for another 5 minutes until it’s slightly golden.

5. Handling: Let the tart base cool before adding the filling to avoid a soggy crust.

Filling Preparation

1. Ingredients: Mix eggs with cream or milk, cheese, and any other fillings like cooked meat or herbs.

2. Mixing: Whisk the eggs and dairy together, season with salt and pepper,

5 ingredients commonly used by each culture

Thai Cuisine:

1. Fish Sauce - A salty, umami-rich seasoning used in many Thai dishes.

2. Lemongrass - Adds a fresh, citrusy flavor to curries and soups.

3. Galangal - A rhizome similar to ginger, used for its earthy and slightly spicy flavor.

4. Thai Basil - Offers a unique anise-like flavor and is used in many Thai stir-fries and curries.

5. Coconut Milk - Adds a creamy, sweet flavor to curries and desserts.

Indian Cuisine:

1. Garam Masala - A blend of ground spices used to add warmth and complexity to dishes.

2. Turmeric - Known for its vibrant color and earthy, slightly bitter flavor, commonly used in curries.

3. Cumin - Adds a warm, nutty flavor and is used in many spice blends and dishes.

4. Coriander - Used both as seeds and ground, it provides a citrusy, slightly sweet flavor.

5. Mustard Seeds - Added to tempering for their nutty, slightly pungent flavor.

A) Ingredients for Different Parts of the Quiche

1. For the Crust:

- All-purpose flour: 1 1/2 cups

- Unsalted butter, cold and cut into small pieces: 1/2 cup

- Grated Parmesan cheese (optional): 1/4 cup

- Salt: 1/4 teaspoon

- Ice water: 1/4 cup

2. For the Filling:

- Vegetable oil: 1 tablespoon

- Ground chicken or turkey: 200 grams

- Red chili, finely chopped: 1 (adjust for heat preference)

- Fresh basil leaves, chopped: 1/2 cup

- Fish sauce: 1 tablespoon

- Soy sauce: 1 tablespoon

- Brown sugar: 1 teaspoon

- Ground cumin: 1/2 teaspoon

- Ground coriander: 1/2 teaspoon

- Turmeric powder: 1/4 teaspoon

- Garam masala: 1/4 teaspoon

- Shredded cheese (cheddar, mozzarella, or a mix): 1 cup

3. For the Custard:

- Eggs: 3 large

- Heavy cream: 1 cup

- Milk: 1/2 cup

B) Equipment and Appliances

1. Mixing Bowl - For preparing the dough and custard mixture.

2. Rolling Pin - To roll out the dough for the crust.

3. Quiche Dish - For baking the quiche.

4. Skillet - For cooking the filling.

5. Whisk - For mixing the custard ingredients.

6. Oven - To bake the quiche.

C) Detailed Steps to Make Your Fusion Quiche

1. Steps for Making the Pastry Base:

1. Prepare the Dough:

1. In a large mixing bowl, combine 1 1/2 cups flour.

2. Cut in 1/2 cup cold, diced unsalted butter.

3. Gradually add 1/4 cup ice water, a tablespoon at a time, until the dough comes together. Do not overmix.

4. Form the dough into the baking pan

2. Pre-bake the Crust:

1. Preheat the oven to 375°F (190°C).

2. On a lightly floured surface, roll out the dough to fit a 9-inch quiche dish.

3. Transfer the rolled dough to the quiche dish, pressing it into the bottom and up the sides.

4. Trim any excess dough and dock the bottom with a fork to prevent bubbling.

5. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and set aside.

2. Steps to Make the Filling:

1. Cook the Filling:

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

2. Add 200 grams ground chicken or turkey and cook until browned.

3. Stir in 1 finely chopped red chili and cook for 1-2 minutes.

4. Add 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, and 1/4 teaspoon garam masala. Cook for another 3-4 minutes until well combined.

5. Remove from heat and mix in 1/2 cup chopped fresh thai basil leaves.

3. Steps to Assemble the Quiche:

1. Prepare the Custard:

1. In a medium bowl, whisk together the one egg and the 50 ml milk

2. Assemble the Quiche:

1. Spread the cooked filling evenly over the pre-baked crust

2. Pour the custard mixture over the filling and cheese, ensuring it’s evenly distributed.

3. Bake:

1. Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.

4. Cool and Serve:

1. Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

• Ground Chicken or Turkey: 200 grams

• Garam Masala: 1/4 teaspoon

• Turmeric Powder: 1/4 teaspoon

• Ground Cumin: 1/2 teaspoon

• Ground Coriander: 1/2 teaspoon

• Brown Sugar: 1 teaspoon

Thai Ingredients:

• Vegetable Oil: 1 tablespoon

• Red Chili, finely chopped: 1 (adjust for heat preference)

• Fish Sauce: 1 tablespoon

• Soy Sauce: 1 tablespoon

• Fresh Basil Leaves, chopped: 1/2 cup

The Indian-Thai Fusion Quiche blends the aromatic spices of Indian cuisine with the vibrant, fresh flavors of Thai cooking. The warm, earthy spices like garam masala and turmeric from the Indian side harmonize with the savory, umami notes of fish sauce and the fresh kick of Thai basil. This fusion creates a rich, balanced flavor profile that’s both exotic and comforting.

https://docs.google.com/document/d/1_IWh8Lb6uo48LsFWzSA5oK8ojaVDVN2Vjz5F1p7f0Xw/edit?usp=sharing

Tasks 4 and 5 not done.

Task 5 not done.

Refer to the e.g. in my canvas pdf slides for Task 5.

• whisk

• spatula

the appearence of the melty cheese and the red and green elements of the quiche such as green and red pepper and also the tomyam paste really is appealing!

the texture of the pastry is very flaky and buttery which balances the flavors with the filling.

the texture of the custard is very fluffy and bouncy

the filling is a good balance of sweet and sour from tomyam paste and the cumin with a mix of savoryness mixed inside from the meat.

Words like 'rubbing in" " breadcrumbs appearance" should be mentioned when you describe the making of the dough.

You bake blind the pastry not the custard for 5 to 10min

Tasks 5 and 7 not done

You are not asked to do a video. Should be an audio recording.

Idling away fruitlessly with little acheved.ived.

Very, very disappointed with both of you. .

1. For the Crust:

- All-purpose flour: 100g

- Unsalted butter, cold and cut into small pieces: 50g 

- Grated Parmesan cheese (optional): 1/4 cup

- Salt: 1/4 teaspoon

- Ice water: 2-3 tablespoons 

2. For the Filling:

- Vegetable oil or butter

- Chicken breast: 200 grams

- Chilli powder (adjust for heat preference)

- 2-3 drops of lemon juice from the lemon

- Soy sauce: 1 tablespoon

- Brown sugar: 1 teaspoon

- Ground coriander: a pinch 

- Turmeric powder: a pinch

- Garam masala: a pinch

- Shredded cheese (cheddar, mozzarella, or a mix): 1 cup

- Pepper- not much

3. For the Custard:

- Eggs: 3 large

- Heavy cream: 1 cup

- Milk: 1/2 cup

B) Equipment and Appliances

1. Mixing Bowl - For preparing the dough and custard mixture.

2. Rolling Pin - To roll out the dough for the crust.

3. Quiche Dish - For baking the quiche.

4. Pan - For cooking the filling.

5. Whisk - For mixing the custard ingredients.

6. Oven - To bake the quiche.

C) Detailed Steps to Make Your Fusion Quiche

1. Steps for Making the Pastry Base:

1. Prepare the Dough:

1. In a large mixing bowl, combine 1 1/2 cups flour.

2. Cut in 1/4 cup cold, diced unsalted butter.

3. Gradually add 1/5 cup ice water, a tablespoon at a time, until the dough comes together. Do not overmix.

4. Form the dough into the baking pan

2. Pre-bake the Crust:

1. Preheat the oven to 375°F (190°C).

2. On a lightly floured surface, roll out the dough to fit a quiche dish.

3. Transfer the rolled dough to the quiche dish, pressing it into the bottom and up the sides.

4. Trim any excess dough and dock the bottom with a fork to prevent bubbling.

5. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and set aside.

2. Steps to Make the Filling:

1. Cook the Filling:

1. Heat vegetable oil/butter in a large pan over medium heat.

2. Marinate the chicken breast with spices and cook it 

3. Add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon brown sugar, a pinch of ground coriander, a pinch of turmeric powder, and a pinch of garam masala. Cook for another 3-4 minutes until well combined. 

3. Steps to Assemble the Quiche:

1. Prepare the Custard:

1. In a medium bowl, whisk together the one egg and the 50 ml milk

2. Assemble the Quiche:

1. Spread the cooked filling evenly over the pre-baked crust

2. Pour the custard mixture over the filling and cheese, ensuring it’s evenly distributed.

3. Bake:

1. Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown.

4. Cool and Serve:

1. Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Credits to Haziq for helping us out a littlle bit

I feel that the texture of the crust is good, and it can hold the fillings well and the filling has well-balanced flavours, the saltiness is just right and the chicken is well-seasoned and the basil pesto adds a nice herby taste to the filling and the cheese adds some texture and a slight creaminess to the quiche. However, i feel that they can improve the structure of the crust as when it was taken out it was broken up easily, so maybe they can bake the crust longer next time.