Quick, it’s quiche…

by Sunita on April 26, 2007

‘In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked’-this is what the wiki says about the quiche.

I tried to make my own combinations to rustle up a quiche. I did’nt go to the extent of making the pastry myself, but used a store bought one. The results were quite good. I accompanied it with some fresh salad, and served for dinner. The kids ate, the hubby and dad ate, the wife, mum and cook ate…every one gave a thumbs up. Needless to say , the wife, mum and cook heaved a sigh of relief…

What’s needed-

350 gm pack of ready rolled shortcrust pastry
1 onion, sliced
2 pods of garlic, crushed
1 small broccoli, cut into small florets
1C sweet corn
100 gms of button mushrooms, sliced
2 tomatoes, chopped
150 ml milk
2 tblsp olive oil
2 eggs
75 gm cheddar cheese, grated
1 tsp mixed herbs (I used a mix of dried oregano, basil,thyme, rosemary, sage)
Salt to taste

Method-

Heat the olive oil in a pan and fry the onion and garlic for 5 minutes. Add the rest of the vegetables , mushrooms and herbs, season with salt , cook for another 10 minutes and remove from heat.

Meanwhile, pre-heat the oven to 190 deg cen. Unroll the pastry sheet and use to line an 8 inch flan dish. Prick all over with a fork and line the pastry case with greaseproof paper and fill with any dried beans or peas( I used chick peas). In fact you also get fancy baking beans in the market for this purpose,( to stop the dough from slipping down the sides). I’ve never used them and just try to make use of any dry beans or peas at my disposal. Now, bake the pastry case blind for 10 minutes.

Remove the greaseproof paper and whatever beans or peas put in it, and fill the pastry case with the vegetable mixture.The pastry case should not be very cold, so it is better not to prepare it too much in advance. I think I filled it to much, a little lower would have been better…not that it affected the taste in any way, though…would have just looked a little better with the case at a higher level…

Beat together the eggs and milk, and stir in the cheese. Pour this mixture into the pastry case over the vegetable mixture.

Bake for 30 minutes or until golden brown on top.
Last , but not the least, cut into wedges , serve hot and …enjoy!!!

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{ 18 comments… read them below or add one }

1 Asha April 26, 2007 at 12:38 pm

Looks perfect Sunita.I have never made Quiche although I have eaten it.Got to try now!:))

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2 sunita April 26, 2007 at 1:45 pm

Asha, do try it…we love it…the aroma is simply appetising…

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3 Seema April 26, 2007 at 4:21 pm

Quiche is so new to me. Looks soooo yummy. Do you have a leftover pie? If you do I am on my way ;-) .

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4 Reena April 26, 2007 at 5:08 pm

sunita, i make mini quiches for my little one. this one is different. very tempting.

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5 sunita April 26, 2007 at 7:14 pm

Seema, sorry…all gone…what about your soup…got any???

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6 sunita April 26, 2007 at 7:19 pm

Reena, it did taste amazing, if I may say so…how do you do it…everyone’s touch is unique…

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7 Cynthia April 27, 2007 at 2:21 am

Oh Sunita, that quiche looks so good, I would love to have a slice :) I like your idea of putting lots of veggies. And you made the perfect side dish to go with that – a salad. The richness of a quiche always requires something light to go with it.

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8 Sig April 27, 2007 at 5:03 am

Sunita, that looks so yummmmmmmmmy! Quiche is always something I eat outside, but never even thought of making it at home… Thanks for sharing the recipe, you are the greatest wife, mum and cook :D

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9 sunita April 27, 2007 at 11:01 am

Cynthia, you’re right…the quiche itself is so full of flavours and richness that I can’t think of anything else to accompany it apart from the goodness of a fresh salad.

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10 sunita April 27, 2007 at 11:02 am

Sig, there are so many things that we eat outside and think that there’s no way that, that can be done at home…but once you try…it’s easy sailing…

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11 Sharmi April 27, 2007 at 12:44 pm

hey Waw ya! that looks so good. Will give it a try. can we use pie crust too? oh may be then it would be called a pie. never eaten a quiche, ur pics tempt me to make one.

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12 sunita April 27, 2007 at 1:35 pm

Hi Sharmi, I guess you can use pie crust…do try it…we love it, and so will you…

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13 Mandira April 27, 2007 at 2:14 pm

I love quiche and yours looks fabulous. Have to try this soon…

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14 sunita April 27, 2007 at 6:42 pm

Mandira, thanks…it’s got such a nice rich taste to it, doesn’t it…do give it a try…

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15 Vcuisine April 29, 2007 at 4:36 am

Quiche looks nice Sunita, but can I omit egg? Almost like Pie. Viji

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16 Roopa April 29, 2007 at 8:53 am

wow looks fabulous sunita, this is new to me would love to try sometime!

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17 sunita April 29, 2007 at 10:18 am

Viji, thanks…I think you can make it without eggs…try some egg substitutes…

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18 SJ August 16, 2007 at 8:02 pm

Hi Sunita, looks delicious – I have bookmarked this recipe and the savoury cake in my to_try list. However, I have a request for you…would you happen to have the measurements in cups instead of weight? If it’s easy for you to add those – great otherwise I can try to do the conversion myself.

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