Egg pie is a popular bakery item in the Philippines made out of egg custard baked on top of pastry dough, nearly similar to the Portuguese egg tarts, so what’s the difference? First is that the size is bigger usually served in slices and another one is the brown topping you see in the photo.
- Place sheets individually in the quiche pan. Set aside and place in the refrigerator.
- Separate the yolks and white from the two eggs and set aside.
- Beat egg whites until it forms stiff peaks.
- Place evaporated milk and water in a bowl then heat in microwave for 2 1/2 minutes.
- Mix together 3 eggs and 2 yolks, gradually add sugar while mixing.
- Pour in the hot milk and vanilla then mix thoroughly.
- Fold in the egg whites in the milk mixture. Don’t worry if you can’t mix them together, the foam will always rise and that’s normal, it is that soft brown topping on top.
- Pour mixture into the moulds then bake in a 180C preheated oven for 15 minutes, then lower the heat to 160C and bake for a further 40 minutes.
- Remove from oven and let it cool down before serving, can also be served chilled.