Golden muffins with creamy custard, curry aroma, and tender vegetables, ideal for morning or on-the-go.
# Components:
→ Quiche Base
01 - 1 sheet ready-made pie crust, thawed if frozen (or 9 ounces homemade shortcrust pastry)
→ Filling
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 1 small carrot, peeled and diced
05 - 1 small potato, peeled and diced
06 - 1/2 medium red bell pepper, diced
07 - 3.5 ounces frozen peas
08 - 2 teaspoons Japanese curry powder
09 - 1 tablespoon Japanese curry roux, finely chopped (or 1 extra teaspoon curry powder)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ Egg Custard
12 - 4 large eggs
13 - 3/4 cup whole milk
14 - 1/2 cup heavy cream
15 - 1 tablespoon soy sauce
16 - 1 teaspoon granulated sugar
→ Topping
17 - 3.5 ounces shredded cheese (cheddar, mozzarella, or blended)
18 - 2 spring onions, thinly sliced
# Directions:
01 - Preheat oven to 350°F (180°C). Grease a 12-cup muffin tin or line each cavity with paper liners.
02 - Roll out pie crust and cut into 12 rounds sized to fit muffin cavities. Gently press dough into each cup, forming an even base.
03 - Heat vegetable oil in a medium skillet over moderate flame. Add diced onion, carrot, and potato. Sauté for 5 minutes until vegetables soften. Stir in red bell pepper and peas; continue cooking for 2 more minutes.
04 - Sprinkle in curry powder, curry roux, salt, and black pepper. Combine thoroughly and cook for 1 minute. Remove pan from heat and let mixture cool slightly.
05 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, soy sauce, and sugar until smooth and well blended.
06 - Distribute the cooled vegetable mixture evenly across the prepared pastry bases in the muffin tin.
07 - Carefully pour custard mixture over vegetables in each cup, filling almost to the rim without overflowing.
08 - Sprinkle shredded cheese and sliced spring onions on top of each muffin.
09 - Transfer pan to oven and bake for 22 to 25 minutes or until custard is set and tops are golden brown.
10 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
