1. Sift low-gluten flour into the basin
2. Cut the softened butter into small pieces and pour into the flour
3. Wrap the flour with your hands and knead the butter into coarser particles, add 1 beaten egg
4. Knead into a smooth dough and let it stand for 10 minutes
5. At this time, you can make egg custard sauce, and beat the eggs and egg yolks
6. Add milk and whipped cream and mix well
7. Sift the stirred sauce to get a fine and even custard
8. Roll the proofed dough into a suitable size, spread it on the bottom of the pan, and pierce some holes in the bottom with a fork
9. You can press the baking stone before entering the oven, if not, you can use rice or various beans wrapped in tin foil instead
10. Then put it in the preheated oven at 200℃ and bake for 10 minutes, then take out the pressed rice and continue to bake for 5 minutes
11. We can process the vegetables while the pie crust is empty. Blanch the broccoli and drain the water. Wash the white jade mushrooms and wipe off the water.
12. Canned tuna strained juice
13. Take out the baked pie crust and spread the tuna first
14. Then arrange the broccoli
15. Arrange the white jade mushrooms
16. Sprinkle with cheese
17. Pour the custard
18. Sprinkle evenly with salt and black pepper, and bake in a preheated oven at 200℃ for 30 minutes.
Tips:1. The pie crust must be cooked in advance to evaporate the excess water to get a crispy pie crust bottom.
2. The custard must be sieved, so that the finished product will taste good and more delicate.
3. Vegetables can also be replaced according to your own preferences.
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