Test Blog

After the daring sweet punches I'd really been waiting for a savoury one and here's Ria with a simple and fool proof recipe of quiche! The easy availability of ingredients tempted me to lay the hands on them without much delay.

Since I do not own a pie/quiche pan I baked them in my cute little tart pans! :)

Well, these cuties are definitely not a good choice for weight watchers like me and I was contented to see my son devouring them, heartily :)

I made another batch for my daughter and her friends who turned up for the weekend who loved them, absolutely!

Golden Onion Quiche

Serves-4

Ingredients:

For the pastry:

Maida - 200 g

Butter ( frozen)-100 g (preferably unsalted)

Baking powder- 1/4 tsp

Salt- to taste

Beaten egg-1

Ice cold water- as required (which will be a few drops)

• Sieve maida, salt and baking powder together. Grate in the butter and mix with the flour with your fingertips till it resembles coarse sand.
• Add in the beaten egg and water and gather it onto a soft dough.
• Roll it out on a lightly floured surface and lift it up carefully. Line the tin that you will be baking it in. If it breaks up you need to do a patch work, big deal! It wouldn't be seen outside! ;)
• Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.

Filling:

Boiled and shredded chicken- 1/2 cup( you can substitute paneer or other veggies of your choice)- I used 250 gms of finely cut button mushrooms.

Onions- 250 g chopped (I used 4 large, chopped fine)

Milk-1 cup( I used 1/2 cup)

Cheese- 100 g (cheddar works fine)

Beaten eggs-3 (I used only one)

Salt and pepper to taste

Oil- as needed

• Heat oil and slightly fry the mushrooms. After the water has oozed out add in the onions and fry till caramelised.
• Switch off the flame.
• Add milk, cheese, beaten eggs, salt and pepper and mix well.
• Pour into the pastry case and bake for 25 mins or till golden brown.
• Let it cool in the tin completely. Serve it in wedges (I served them as such as mini quiches).

My Notes

• I was happy to have I baked perfect mini quiches, 25 in all following the recipe for the first time. The baking time was 15 minutes with temperature set to 200 deg c.

• The base-I avoided chilled water as the pastry dough was moist after kneading with the butter.I am still not sure whether the base requires a pre baking part as the top of the filling was a bit over browned, while the shells remained 'just cooked'.

• The filling-Since my husband and son dislike eggs I used only one instead of three in the original recipe for the filling.

• Again, I made the egg-milk-cheese mixture separately and poured it over the crust which was layered with the onion- mushroom mixture first (and used only 1/2 cup milk instead of 1) like my sis did :)

Tweet