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Bake Fresh

Bake Fresh

June 10, 2009 · 4 Comments

Anyone for Quiche?

Healthy· Lunch & Dinner· Pies & Tarts· Ramadan

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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

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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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I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
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Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
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There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
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If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers
Homemade chocolate icecream - a keeper recipe I m Homemade chocolate icecream -  a keeper recipe I make so often in summers!

It's the real deal, chocolate, cream, milk, egg yolks, you can also adjust the sugar based on how dark or sweet your chocolate is.

I have never looked back to the packaged commercial icecream!

Step by step on YouTube channel!

RECIPE

Ingredients

21 grams/ 2.5 tablespoon Cocoa Powder

500 ml Cream

140 grams Dark Chocolate (chopped) (I used 62%)*

5 Egg yolks250 ml Milk

100 grams Sugar

1/4 teaspoon Salt

1/2 teaspoon Vanilla essence

Method

1. Whisk half cream and cocoa powder and heat till completely dissolved and bubbles start to appear.

2. Add the cream and cocoa mixture to chopped chocolate/chocolte chips and stir.

3. Stir until chocolate is completely melted, add rest of the cream.

4. Whisk egg yolks in a bowl.

5. Heat milk, sugar and salt until just starts to boil.

6. Add heated milk mixture to egg yolks in steady stream.

7. Return the entire mixture to heat and cook stirring continuously till it starts to thickens.

8. Seive the mixture into the chocolate mixture.

9. Add vanilla and stir well.

10. Freeze covered for 3 hours, take out and beat well.

11. Return to freezer overnight in a rectangular pan covered twice.

12. Take out 10 minutes before serving and scoop out, serve with fudge sauce.

FUDGE SAUCE

2 tablespoons cocoa powder

4 tablespoons icing sugar

1 teaspoon butter

2 tablespoon milk

Mix all and cook on low heat, stirring till combined.

#chocolateicecream
#mashionpk
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