Quiche time

by Sunita on February 4, 2009

I was very excited the other day when I baked the following quiche. I felt I found the recipe for a wonderful crust. I made the crust with a mixture of spelt flour and coarse cornmeal, and it was like a marriage made in heaven. The crust was crisp and light, with a hint of heat.

If you like a crisp crust, this will probably tick all the boxes. The crust was crisp and not soggy at all. I had read somewhere ( was it in any of your places? ) that brushing the baked crust ( without the filling) with a little egg white acts as a sealant and prevents the crust from being soggy. I found my crust crisp anyway, but did try out the egg – white brushing bit, and I must say that it works wonders. As I did not use any butter, it was wonderfully light as well. With plenty of colourful vegetables, it needed little else for a complete meal.

What’s needed-

The crust-

3/4 C spelt flour or whole wheat flour

1/2 C of coarse cornmeal

1/4 C chilled water ( more or less)

1/4 C extra virgin olive oil

1/2 tsp crushed red chillies

1 tsp dried oregano

1 tsp salt

1/3 tsp bicarbonate of soda

For the filling- ( the following yields a little more than what’s needed for the filling, I used the leftovers in the dough for parathas. So feel free to reduce the measurements a bit)

1 egg

1/2 C milk

1/2 C finely cubed red pepper

1C sweetcorn

1/3 C finely chopped onion

2 cloves of garlic, finely chopped

1 tsp of extra virgin olive oil

1 tblsp dried oregano

1 tsp crushed red chillies

1/4 C of finely chopped spinach mixed with 3 tblsp of finely chopped coriander

salt to taste

How to-

  1. Rub together all the ingredients for the crust with the fingertips , except for the water.
  2. Add the water, a little at a time, till everything comes together in a ball. It should not be sticky. Do not knead at any time.
  3. Place the ball of dough on an 8 inch flan dish and pat it out to cover the bottom and up the sides of the pan. Make sure there are no holes. Prick all over lightly with a fork. Cover the pan with a plastic wrap and chill for 30 minutes.
  4. Meanwhile, make the filling. Heat the oil and add all the ingredients for the filling except the egg, milk, and spinach-coriander mixture. Cook till the onions soften. Remove from heat and stir in the spinach-coriander mixture. Cool completely.
  5. Pre heat the oven at 230 deg C.
  6. Place a foil over the lined pan and fill the pan with some dried beans ( I used chickpeas).
  7. Place the dish in the bottom rack of the pre heated oven and bake for about 17-18 minutes ( This cooks the bottom of the crust better). Remove the foil and beans and bake for another 4 minutes.
  8. Transfer the pan to the centre of the oven and bake for another 20 minutes or till the crust is dry and crisp. It will move away from the sides of the pan.
  9. Separate the egg. Brush a little egg white on the bottom and sides of the crust. Reduce the heat of the oven to 200 deg C and bake for about 3-4 minutes. Remove the crust from the oven and cool completely.
  10. Pre heat the oven at 200 deg C.
  11. Whisk together the rest of the egg white with the yolk and the milk and keep aside.
  12. Spread the filling over the crust, till it reaches about 3/4 of the crust, up the sides.
  13. Pour the egg – milk mixture over the vegetables, till it comes to just a little below the vegetables.
  14. Place the pan in the centre of the pre heated ven and bake for about 30 minutes or till the filling is set.
  15. Cut and serve hot. If eating later, warm a little in the microwave.

The crust did need a little to and froing, but it was really worth it. It was as crisp as ever, and there was no sign of sogginess after the filling was added.

On the whole, this is a very easy recipe, and is not hard to assemble…just needs a bit of organisation. It also has plenty of room for variation regarding the filling. I have been experimenting with my crusts for a while now, and I feel I’ve found my perfect savoury one :-)

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{ 43 comments… read them below or add one }

1 Usha February 4, 2009 at 10:56 pm

Loved the combination of spelt and cornmeal you have used for the crust….looks perfect. This one definitely goes into my must try recipes folder :-)


2 Sunita February 5, 2009 at 1:09 pm

Thanks Usha…do give it a try :-)


3 Nags February 5, 2009 at 12:54 am

I’ve been meaning to make a quiche for a while now.. I don’t have an oven with racks, just a plain old-fashioned one that bakes cakes really well.. Will try it in that cuz I can regulate the temp a bit. bookmarked :)


4 Sunita February 5, 2009 at 1:10 pm

Do give it a try, nags…hope you like it :-)


5 Mythili February 5, 2009 at 1:23 am

lovely use of spelt and cornmeal. and, the photos as adorable as ever :)


6 Sunita February 5, 2009 at 1:10 pm

Thanks Mythili :-)


7 Cynthia February 5, 2009 at 3:21 am

Now that is a crust that I must try.

Your work is always stunning.


8 Sunita February 5, 2009 at 1:11 pm

Thank you dear Cynthia…we did love the crust :-)


9 katie February 5, 2009 at 3:26 am

oh my god yum! I can’t wait to try this!


10 Sunita February 5, 2009 at 1:11 pm

Thanks katie…do give it a try :-)


11 Amy February 5, 2009 at 4:21 am

Yum. This sounds delicious!


12 Sunita February 5, 2009 at 1:11 pm

Thanks Amy :-)


13 Meeta February 5, 2009 at 7:24 am

I’ve made quiche using buckwheat flour and cornmeal too. it’s the addition of cornmeal that adds a wonderful crunch! love this sunita!


14 Sunita February 5, 2009 at 1:12 pm

You know what, i thought of buckwheat flour too, but had just a little left :-) and yes, the cornmeal doe s add a wonderful crunch :-)


15 sushma February 5, 2009 at 8:39 am

Hey this looks so yummy i hvnt tated it before though. Can i use any altenative for cornmeal?


16 Sunita February 5, 2009 at 1:13 pm

Thanks sushma…you could try some coarse semolina or ground rice…of course, the taste might vary, but you might get the texture.


17 Veggie Wedgie February 5, 2009 at 11:20 am

This looks delicious!


18 Sunita February 5, 2009 at 1:14 pm

Thank you :-)


19 Swapna February 5, 2009 at 2:09 pm

Your quiche looks delicious!!! recently I tried a crustless quiche…will definitely try yours next time…


20 Asha February 5, 2009 at 2:09 pm

Beautiful. I specially love the crust, very different from the usual! Enjoy the Quiche! :) )


21 Sia February 5, 2009 at 2:33 pm

last time when i tried quiche (some neons ago) i was left with soggy base! and then it’s always been a frozen picked from supermarket. may be i need to test the waters again with ur recipe :D thanks suni…


22 Aparna February 5, 2009 at 2:38 pm

I really like quiche though I am not partial to too much spinach and very eggy quiche fillings. Your quiche looks excellent and the filling sounds and looks perfect for me.:)


23 Happy Cook February 5, 2009 at 3:00 pm

Beautiful anddelicious quiche.
I too like my base crisp than soggy. I ti atleast few years ago i made a quiche.
Now you are tempting me to make them.


24 Ben February 5, 2009 at 3:18 pm

That quiche turned out perfect! Mine always crumble right when I want to take pictures of them. I will have to give your recipe a go. It looks so delicious!


25 Pavithra Kodical February 5, 2009 at 3:35 pm

Gorgeous and yummy…The filling has caught all my attention..I love to try this..Thanks for sharing the recipe :)


26 Medhaa February 5, 2009 at 3:37 pm

This is a must try, looks so perfect and colorful


27 A&N February 5, 2009 at 4:01 pm

Thanks for tonite’s dinner recipe :D


28 Alka February 5, 2009 at 4:02 pm

Gorgeous..thts all i can utter now,coz i m literally tongue tied after looking at this perfect crisp crust with awesome veggies :-)


29 Nicisme February 5, 2009 at 4:29 pm

Just saw this on Food Gawker and must say it looks delicious. Your food is always so colourful Sunita!


30 Rosa February 5, 2009 at 5:38 pm

This quiche definitely looks goods! Yummy!




31 musical February 5, 2009 at 7:55 pm

Wow! is the word!


32 Nithya February 5, 2009 at 8:07 pm

First time to ur blog,u have a ncie blog out here.The crust looks perfect.Awesome veggie filling:)


33 Soma February 5, 2009 at 10:08 pm

That looks perfect & tempting.. We like our crusts crisp… Thanks for sharing this. Those veggies look so good!


34 Joie de vivre February 6, 2009 at 1:31 am

How gorgeous! And to use spelt flour…I love it. I’m excited to find your blog! My neighbor’s name is Sunita (I had never heard it before) she goes by Suni. :)


35 Sig February 6, 2009 at 6:59 am

Wow, that is a gorgeous quiche, and the crust do look perfect. You can be proud!


36 snookydoodle February 6, 2009 at 8:05 am

I m not usually a quiche eater but this looks so good I would definitely eat it :)


37 Priya February 6, 2009 at 2:28 pm

oooh, this looks scrumptious Sunita, I am going to try this with silken tofu this weekend! I hope I have some spelt flour hiding in the pantry somewhere :)


38 bindiya February 6, 2009 at 4:31 pm

this looks really tempting for anyone to try it out, thx for sharing the lovely recipe…


39 sandeepa February 7, 2009 at 1:24 am

Love the filling


40 Miri February 7, 2009 at 2:07 pm

That’s one lovely looking quiche Sunita – and the crust looks really fabulously crispy! :)


41 rachel February 8, 2009 at 5:00 pm

you solved my menu for tomorrow


42 jayashree June 19, 2010 at 3:45 pm

The pictures of Quiche are truly mouth watering and was prompted to try making them myself !
The result was no doubt amazing.
We don’t get corn meal in our part of the world . What is a good substitute for the same ?
I used wheat flour & the base was not as crisp as yours is.


43 Sunita June 20, 2010 at 8:26 pm

Jayashree, you could try semolina.


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