Quiches are perfect to be served as any meal of the day.
Quiche
Course: MainCuisine: FrenchDifficulty: Easy to medium4
servings1
hour10
minutesQuiche is a French tart consisting of a pastry crust filled with a combination of egg, cheese, meat, vegetables etc. This can be served hot or cold. Quiche can be a good meal for brunch, lunch, or dinner. I have the recipe for all Vegetarian Quiche without the addition of egg. Instead of egg I have used besan flour. The taste and texture is equally flavorsome.
Ingredients for Crust
Flour – 2¼ cups (280g)
Butter cold cubed – 3/4 cup (170g)
Salt – 1 tsp
Cold water – 4-6 tbsps.
- Mushroom Broccoli Quiche:
Broccoli – 1 cup
Cheddar cheese – 2oz (60g)
Mushrooms – 250g (8.8oz)
Scallions – ½ cup
Garlic cloves, crushed – 2
Besan flour (Chickpea flour) – ½ cup
Heavy cream – 1 cup (240 ml)
Salt – 1 tsp.
Black pepper – ½ tsp.
Nutmeg – ¼ tsp.
Oregano – 1 tsp.
Chili flakes – ½ tsp.
Oil – 2-3 tbsps.
Directions for crust
- In a bowl mix flour, salt, and cold cubed butter. Mix until crumbs are formed. Add cold water and mix until dough is formed.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
- Divide into 4 portions and form 4 balls. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to 4 small pans. Evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. If the dough breaks while placing in the curved pans, add little more of the dough to cover it.
- Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
- Preheat oven to 350F (175C).
- Line a parchment paper over the dough. Fill the pans with dry beans, rice, or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10 minutes or until crust is slightly golden. Remove from oven.
- Mushroom and Broccoli Quiche:
- Chop broccoli and blanch in hot water for about 5 minutes. Chop mushrooms, scallions and garlic. Heat 3 tablespoons of oil in a pan. Sauté scallions, mushrooms, and garlic for 4-5 minutes. Cook until the mushrooms release all the moisture content.
- Add ½ the quantity of black pepper, salt, oregano, nutmeg, and chili flakes and give a good stir.
- Now add broccoli and sauté till browned. Remove from heat and set aside.
- In a bowl add besan flour, heavy cream, remaining of the salt, pepper, dried oregano and nutmeg. Blend well and set aside.
- Spread mushroom- broccoli mixture over the crust, then sprinkle the cheese evenly.
- Pour the besan flour and cream mixture into the crust.
- Preheat oven to 350F (175C).
- Bake until golden brown and set, about 30-35 minutes. Allow to cool before serving.
- Serve with salad for brunch / lunch /dinner.
