Hard to resist and easy to prepare this flaky quiche can be a luscious bonanza for your brunch or dinner if calories are non-essential in your life!
For short crust pastry/base
150 grams flour
75 grams butter, frozen
50 ml milk, approx
2 to 3 tsp water, cold
Pinch salt, optional
100 gm spring onion
150 gm mushrooms
100 gm capsicum
100 gm carrots
80 gm Cheddar cheese grated
30 grams butter
200 ml Thick cream
1 tbsp corn flour
1 tsp chilly garlic paste ( ready-made)
¼ tsp mustard powder
¼ tsp white pepper powder
Salt, to taste
Black pepper, to taste
Mixed herbs, as required
Directions for making the base
Sift flour, cut the butter into small cubes and place in the flour.
Rub the butter with the flour until the mixture resembles coarse bread crumbs.
Make a well in the centre and gradually pour the milk, combining until it forms a ball.
Knead very gently until just smooth.
Pre heat the oven at 180 degrees C.
Roll out the dough on a lightly floured surface to a thickness of a 3 mm (1/8 inch) and place on a pie/loose bottom tin. You can roll in between 2 sheets of butter paper.
Press carefully to get a well leveled base. Prick the bottom of the base with a fork to avoid puffing during baking.
Place the baking paper with baking beans and bake the pastry in the pre-heated oven for 20 to 25 minutes.
Remove the baking paper with the beans and brush the bottom of the pastry with milk and bake for another 5 to 7 minutes until the pastry looks dry and is evenly colored.
Remove the tin from the oven and let the pastry cool in the tin itself.
Directions for filling
To make the filling, melt the butter in non stick pan over medium heat and sauté the string onions till slightly soft.
Add mushrooms, carrots, capsicum, chili garlic paste, salt, pepper, herbs and cook till the water gets evaporated. Once done let the fillings cool at room temperature.
Make a custard/creamy mixture out of cream, corn flour, mustard powder, white pepper powder, salt, mix herbs and keep aside to cool.
Spread the mushroom mixture over the cooled pastry base and sprinkle half of the grated cheese then pour the custard mixture over the fillings.
Finally, sprinkle the remaining half of the grated cheese and herbs on top. Bake in a pre heated oven at 180 degree centigrade for about 25 to 30 minutes or until the filling is set and the top is golden brown. When done, remove from the oven and allow it to cool in the tin itself and slice before serving.
The recipe makes 8 inch or 6 slices.
(Recipe source: Arti Malhotra)