Hawaiian Savory Pie

Hawaiian Savory Pie (Quiche)

Ingredients

For the Crust:

• Flour: 250 g (approx. 2 cups)

• Cold Butter: 125 g (cubed)

• Egg: 1

• Salt: a pinch

• Cold Water: 1–2 tablespoons (if needed)

For the Filling (as listed in your image):

• Chicken breast: 500 g, sliced

• Onion: 1, finely chopped

• Vegetable oil: 2 tbsp

• Ham: 150 g, diced

• Canned pineapple: 200 g, drained and diced

• Paprika: 1 tsp

• Salt: To taste

For the Creamy Topping (The Custard):

• Sour cream or Heavy cream: 200 ml

• Eggs: 3 large

• Grated Cheese (Mozzarella or Emmental): 100 g

• Black pepper: To taste

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Instructions

1. Prepare the Dough

1. In a bowl, mix the flour and salt. Rub in the cold cubed butter with your fingertips until the mixture looks like breadcrumbs.

2. Add the egg and mix quickly. If the dough is too dry, add a splash of cold water.

3. Wrap the dough in plastic and chill in the fridge for 30 minutes.

4. Once chilled, roll it out and press it into your baking dish, trimming the edges.

2. Cook the Filling

1. Heat oil in a pan. Sauté the chopped onion until translucent.

2. Add the sliced chicken breast, paprika, and salt. Cook until the chicken is golden and fully cooked.

3. In a large bowl, mix the cooked chicken/onion with the diced ham and drained pineapple.

3. Make the Custard

1. In a separate bowl, whisk together the eggs and sour cream (or heavy cream).

2. Stir in the grated cheese and a pinch of black pepper.

4. Assembly and Baking

1. Preheat your oven to 180°C (350°F).

2. Spread the chicken, ham, and pineapple mixture evenly over the dough.

3. Pour the creamy custard mixture over the top, ensuring it seeps into all the gaps.

4. Bake for 35–45 minutes, or until the crust is golden brown and the top is beautifully caramelized like in your photo.

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Pro Tip

To prevent a “soggy bottom,” you can blind bake the crust for 10 minutes (using pie weights or dried beans) before adding the filling. This keeps the pastry extra crisp!