Masterclass: Laksa Quiche and Mixed Berry Trifle
Eddy Yau, pastry chef of Pan Pacific Singapore demonstrates the makings of two versatile dishes for a last-minute brunch.
Think of brunch and an indulgent quiche is never far behind. Eaten hot or cold and highly versatile, a perfectly cooked quiche can pack a variety of fillings, be it broccoli and cheddar, smoked salmon and herbs. Then there’s the ubiquitous quiche lorraine, to name just a few. While a quiche recipe looks easy to pull off, a huge dose of patience is required to master the pastry dough.
Excerpt from the July2017 issue of epicure.