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dry, add a bit more water.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough set and prevents shrinkage while baking.
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#### **2. Make the Filling**
While the dough chills, you can prepare the **filling**. Heat **olive oil** in a large skillet over medium heat. Add the **chopped onion**, **garlic**, and **chili** (if using). Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Add the **chopped chicken** (or tofu) and **cubed potatoes** to the skillet, followed by the **turmeric**, **cumin**, and **ground coriander**. Stir everything together and cook for another 2-3 minutes to let the spices infuse. Add the **soy sauce** and mix well. Once the mixture is heated through and fragrant, remove it from the heat and set aside to cool slightly.
#### **3. Prepare the Custard**
In a mixing bowl, whisk together the **eggs** and **coconut milk** until smooth and well combined. Season with a pinch of **salt** and **pepper** to taste. This coconut milk-based custard will bring a rich, creamy texture to the quiche while adding a hint of sweetness that complements the savory ingredients.
#### **4. Assemble the Quiche**
Preheat your oven to **375°F (190°C)**. Roll out the chilled dough on a lightly floured surface until it fits your pie dish or tart pan. Press the dough into the pan and trim any excess edges.
Spoon the **chicken and potato mixture** evenly into the prepared crust. Pour the **coconut milk and egg custard** over the filling, ensuring it’s evenly distributed. Gently tap the pan on the counter to remove any air bubbles and level out the filling.
#### **5. Bake the Quiche**
Place the quiche in the preheated oven and bake for about **35-40 minutes**, or until the center is set and the top is lightly golden. If the edges of the crust brown too quickly, cover them with aluminum foil and continue baking.
To test for doneness, insert a toothpick into the center of the quiche. If it comes out clean, your quiche is ready. Allow it to cool for 10 minutes before slicing.
#### **6. Garnish and Serve**
Before serving, garnish the quiche with fresh **chopped cilantro** for a burst of color and flavor. Slice the quiche into wedges and serve warm or at room temperature.
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### 🌟 **Why This Indonesian Quiche Works**
This Indonesian Quiche is a delightful twist on the classic, incorporating the rich flavors of **Indonesian spices** and the creamy texture of **coconut milk**. The use of **turmeric** and **coriander** adds depth and warmth, while the **soy sauce** provides a subtle umami flavor that brings everything together. Whether you use chicken, tofu, or another protein, the combination of hearty potatoes, protein, and a creamy egg custard makes this dish a comforting meal that’s perfect for any time of day.
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### 🥄 **Tips and Variations**
– **Make it vegetarian**: Use **tofu** or **tempeh** as a protein substitute for the chicken. These options work beautifully with the spices and coconut milk.
– **Add more veggies**: Feel free to throw in some extra vegetables like **spinach**, **bell peppers**, or **mushrooms** to add even more flavor and texture.
– **Make it spicy**: If you love a bit more heat, increase the amount of chili in the filling, or serve with a side of sambal oelek (Indonesian chili paste) for extra kick.
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### 🌱 **Final Thoughts**
The **Indonesian Quiche** is a beautiful fusion dish that brings together the best of both worlds—**French quiche** and **Indonesian flavors**. It’s easy to prepare, full of vibrant spices, and guaranteed to impress your family or guests. Whether you’re making it for brunch, lunch, or dinner, this quiche will add a touch of adventure and a burst of flavor to your meal.
So, the next time you’re craving something delicious and unique, give this **Indonesian Quiche** a try and enjoy the flavors of Indonesia in a fun and unexpected way!
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Have you tried making fusion dishes like this before? Share your experiences and any variations you’ve made in the comments below!
