Ginataang Sitaw and Kalabasa Quiche – Bahay Kubo Cooking Series
The Classic Ginataang Sitaw and Kalabasa is made into a Quiche. The savory coconut custard is laced with ginger, garlic and fish sauce. One look will make you think brunch, but one bite will make you think of home.
Servings: 4 People
Ingredients
- 250 g Long Beans – Ends Cut Off
- 250 g Kalabasa Cut into Wedges and Steamed and cooled
- 1 14 oz Can of Full Fat Coconut Milk
- 2 Eggs
- 2 Tablespoons Arrowroot Powder
- 4-5 Cloves of Diced Garlic
- 1 Inch of Ginger Grated
- 1 Teaspoon Patis (Fish Sauce)
- 1 Tablespoon Onion Powder
- 1 Teaspoon Black Pepper
- 2 Tablespoons Chopped Chives
- 1 Packet of Frozen Puff Pastry
- 9x13 Deep Baking Dish
Instructions
Prep the Sitaw and Kalabasa
- With the Sitaw I like leaving them as long as the baking dish for dramatic effect so just cut off the tips and measure them out to fit the baking dish.
- To prep the Kalabasa cut into thin wedges and steam them over a steamer for 15 minutes with the skin on. They are ready when you can put a knife all the way through. Leave to cool completely and then take the skin off. You can do this step the night before as well.
How Do You Make the Ginataang Custard?
- Before you start pre-heat the oven to 400C.
- Mix together the coconut milk and eggs. Then add in the arrowroot powder and mix well again. Throw in the garlic, ginger, patis, onion powder, black pepper and chives.
- Mix well and put in the refrigerator while you roll out the puff puff pastry.
Let’s do a prep check before we get to this last step. I want this to be a first time success for you! So did you —-
- Defrost your puff pastry overnight?Did you prep your veggies? If not see above.Did you mix the custard and it’s cooling in the fridge as you read this?Has your oven been on and heated up to 400C?If you said yes to all you may continue. If you said no to any of the above. STOP and go back.
Baking the Quiche
- Okay if you are good line a deep 9×13 baking dish with parchment paper. Then take out the puff pastry box from the refrigerator. Open the puff pastry package nice and slow. Make sure you have lightly dusted your hands with flour before touching the dough and work fast but carefully. There is no need to roll for this recipe. The pastry is folded over like a book so look for the opening. You need to do that twice to get it all open. Just lay it out carefully over the parchment paper and making sure there is a boarder around the sides at least half an inch up to hold the custard.
- Move everything as close as possible to your oven. Take the custard out of the fridge. Once the puff pastry is in the dish lay out the sitaw and kalabasa over the pastry.
- First mix, then pour in the custard.
- Put it in the oven right away and bake for 20-30 minutes. Mine baked at 30 minutes. When you take it out of the oven the custard should be set with no jiggles and the pastry nice and brown and puffy.
How to Serve Ginataang Sitaw at Kalabasa in a Quiche
- Leave to cool for 10 minutes for everything to settle down. Garnish with some edible flowers. Cut the quiche into 8 squares and all you need to eat with it is a side salad.
Notes
Puff Pastry Tips!!
- The night before you make this quiche take the Puff Pastry out of the freezer and pop it the refrigerator. Keep it in the box until you are ready to unroll.
- Prepare all the ingredients before you take it out of the fridge. As in cut the edges of the sitaw and cut them to fit your baking dish.
- BTW – I used a 9×13 deep dish.
- Pre-heat the oven to 400C so that the oven is nice and hot when you pop it in. It needs the heat to get that nice flaky rise.