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Bake Fresh

Bake Fresh

June 10, 2009 · 4 Comments

Anyone for Quiche?

Healthy· Lunch & Dinner· Pies & Tarts· Ramadan

Almost all of my recipes have some history or interesting background, the way I discover a recipe.The fact that i loved something at a hotel or bakery or friend and then madly searched, tried, tasted,repeat until I have perfected the recipe. Almost 5 years back, when I was working full time and held Project Manager designation (sigh!!), we were having lunch when my friend Maliha offered what she called Quiche and we all liked it. I then went after her to get me the recipe, which was from Betty Crocker book. Till to-date, I have the same photocopied pages and although I tried many versions (sorry but i come from IT background) and varieties, this is by far the best Quiche recipe. Crisp base and firm moist filling. Yummo!

You can have it for breakfast, lunch, dinner or late night craving. Bake in a large pie dish (i prefer glass, i read its science somewhere but conclusion is quiches are best baked in glass dishes) or individual muffin tray, it yields same great taste. The best thing I like about it is that you can toss anything in the filling, left over chicken, mince, veggies, corns, mushrooms,spinach etc. Its the only way my family eats broccoli – tree as my daughter calls it.
I have made two changes in this recipe, one, I pour filling on a pre-baked crust. If the crust is not previsouly baked, it absorbs all the liquid from the filling and makes it soggy rather than crisp. Second, I have not used 2 cups of cream (it was too much for me) as the recipe calls for, I have replaced it with 1 cup of full fat milk and 1/3 cup of cream.

Quiche
2018-05-17 06:45:59
Serves 6
A staple versatile dish for any meal of the day
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr 30 min
For the Crust
  1. Butter 1/3 cup
  2. Flour 1 cup
  3. Salt 1/2 tsp
  4. Cold water 2-3 tbsp for binding
For the Filling
  1. Broccoli few flowers and stems cut up
  2. Boiled cubed potato 1 small (optional)
  3. Red and green pepper 1/2 cubed
  4. Mushrroms few, sliced
  5. Corns (optional)
  6. Onion 1/3 cup finely chopped
  7. Olive oil (extra virgin) 1 tbsp
  8. Shreded Swiss cheese 1 cup (you can use cheddar cheese if Swiss is not available)
  9. Eggs 4
  10. Milk full fat 1 cup
  11. Cream 1/3 cup
  12. Salt 3/4 tsp
  13. Pepper 1/4 tsp
  14. Crushed red pepper 1/8 tsp
For the Crust
  1. Sift flour, add salt.
  2. Cut butter into flour and rub with fingertips until it resembles bread crumbs.
  3. Bind pasrty with soft hands adding little water.
  4. Form a ball. Do not knead.
  5. Roll out pasrty with the hlp of little flour into around 10 inches diameter
  6. Put on pie dish and bake in a pre-heated oven for about 20 minutes until firm and light brown. Don't over brown or completely bake it because it will be baked again with filling.
For the Filling
  1. In a pan, place olive oil and onion. Fry for a few minutes.
  2. Add all vegetables. Stir fry for a few minutes.
  3. Mix egg, milk, cheese and seasonings separately. Beat until well combined with a whisk.
  4. Add in all vegetables to the egg mixture.
  5. Pour the mixture in the baked crust and return to oven for about 30-40 minutes at gas mark 4 until golden brown.
  6. Let it cool before cutting wedges.
Notes
  1. You can easily substitute 1 cup of all purpose of flour with 1/2 cup whole wheat and 1/2 cup all purpose flour
By Nadia
Adapted from Betty Crocker
Adapted from Betty Crocker
Bake Fresh https://bakefresh.net/

Do let me know how it turned out.

Summary
Published On
2009-06-10
Previous Post: « Make your own freshest Cinnamon Rolls
Next Post: Super Soft Coconut Cake (Desiccated) »

Comments

  1. Canya says

    September 16, 2009 at 12:36 pm

    Can we use chicken cubes in the filling, too?

    Reply
  2. bakefresh says

    September 30, 2009 at 4:30 pm

    anything, left over chicken, shreded cubes anything,

    Reply
  3. hania says

    May 9, 2010 at 11:29 pm

    i have my inlws comingin a week, was lpookin for quiche recipes, yours look really nice, will try it soon inshallah also please visit
    http://www.desital.blogspot.com

    Reply
  4. Abida says

    October 3, 2012 at 12:36 am

    Ok I think I got the recipe what I was loooking for my pie crust, love u jaani ( hope I m using decent language)

    Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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