Quiche is an open faced savory pie and one of the many European dishes enjoyed in many areas of the world. A basic quiche is made of a flour pastry crust, egg, meat, milk, and veggie. Served hot or cold it is a suitable dish for any season. here I make egg less Quiche with little twist.
1. 2 cup bread flour
2. 1 cup grated butter cold
3. Salt to taste
4. Chilled water as needed
1. 1/2 cup paneer in small pieces
2. 2 cup shredded spinach
3. 1 cup bell pepper cut in cube (any color)
4. 1/2 cup chopped red onion
5. 1/2 cup chopped tomatoes
6. 2 teaspoon chopped garlic
7. 2 tablespoon yogurt
8. 2 teaspoon olive oil
9. 1 teaspoon white pepper
10. 1/2 teaspoon herbs
11. 1 tablespoon milk
12. Shredded cheese (cheddar, jack, Swiss)
13. Salt to taste
Method for pastry or crust:
1. In food processor jar add flour cold butter and salt and bland until mixture resembles bread crumbs.
2. Take it out this mixture in large bowl add cold water as a blinding agent.(Make hard dough)
3. Mix with your finger until just combine. Make dough and wrap in plastic wrap.
4. Refrigerate for 45 minutes than take it out.
5. Roll out pastry on a lightly floured surface until 5mm thick.
6. Cut and line crust in muffin mold and pie tin. Press each into the bottom and sides
7. Trim excess pastry from top. Prick base with a fork, then refrigerate for 30 minutes.
8. Preheat oven to 190°C. Line pastry case and mold with baking paper, then fill to the top with baking beans (here I use dry peas) and bake for 30 minutes.
9. Brush base immediately with milk.
1. Heat oil in a pan and sauté the onion and garlic.
2. Add capsicum, spinach, paneer and salt and sauté for 1 minute.
3. Add the tomatoes yogurt, milk, herbs and pepper. Mix well than cook another 1 minute.
4. Take out the filling from the stove.
5. Pour the mixture over the pre baked crust shell.
6. Add the grated cheese on the top of Quiche.
7. Bake the Quiche for preheated oven in 190’c for 30 to 40 minutes or until done.
8. Cool it for 10 to 15 minutes before remove. Slicing.
* To prevent pastry it is important to use chilled butter and not to overwork the pastry. Less handling will produce the flakiest pastry.