Creamy custard muffins featuring Japanese curry, vegetables, and cheese—blend of comfort and convenience.
# What You'll Need:
→ Quiche Base
01 - 1 sheet ready-made pie crust or 8.8 ounces homemade shortcrust pastry, thawed if frozen
→ 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 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 black pepper
→ Egg Custard
12 - 4 large eggs
13 - 3/4 cup whole milk
14 - 1/3 cup heavy cream
15 - 1 tablespoon soy sauce
16 - 1 teaspoon sugar
→ Topping
17 - 3.5 ounces shredded cheese such as cheddar, mozzarella, or a blend
18 - 2 spring onions, thinly sliced
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Roll out pie crust and cut 12 rounds large enough to fit and line muffin cups. Gently press dough into each cup.
03 - Heat vegetable oil in a skillet over medium heat. Add onion, carrot, and potato. Sauté for 5 minutes until softened. Add red bell pepper and peas; cook for 2 minutes more.
04 - Stir in Japanese curry powder, curry roux, salt, and black pepper. Mix thoroughly and cook 1 additional minute. Remove pan from heat and let vegetables cool slightly.
05 - In a mixing bowl, whisk together eggs, whole milk, heavy cream, soy sauce, and sugar until fully blended and smooth.
06 - Evenly divide the sautéed vegetable mixture among the prepared muffin cups.
07 - Carefully pour the egg mixture over vegetables in each cup, filling just below the rim.
08 - Sprinkle each muffin with shredded cheese and sliced spring onions.
09 - Bake for 22–25 minutes, or until custard is set and tops are golden.
10 - Cool muffins in tin for 5 minutes. Transfer to wire rack and serve warm or at room temperature.
