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Bake Fresh

Bake Fresh

November 28, 2010 · 5 Comments

Quiche re-visited, this time with sour cream

Breakfast & Brunch· Pies & Tarts· Ramadan

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Quiche is such a comforting food and versatile too. You can make it for breakfast, brunch, lunch or dinner, throw in any left overs, play with the flavors etc. Once you know the basics, you can make it indulgent or healthy (yes I consider both of them opposite :)). I have previously blogged about it before but it needed a re-visit.

 

 

This time I have made my quiche with some changes. I added sour cream to the filling which again is such a versatile ingredient. It makes the texture of the final dish lot more creamy and rich adding just the right amount of sour and saltiness. Use half whole wheat and half white flour for the base if you are looking for a healthier version. 

 

The base is basically the same as before but I added an egg yolk this time, if you are looking for a slightly richer and crisp base. Else you can skip it altogether. 

The recipe has been adapted from here but I added some mushrooms, skipped the bacons and used my own recipe for the base. 

Ingredients
Base
All-purpose flour 2 cups
Egg yolk 1
Butter 1/3 cup
Salt 1/2 tsp
Cold water to bind

Filling
Olive oil 2 tbsp
Garlic 1 clove
Onion 1 small
Broccoli 10-15 florets, cut up and steamed or boiled for 2 mins
Salt and pepper and red chilli flakes (optional)
Eggs 2
Milk 1 cup
Sour cream 3/4 cup
Cheddar cheese 1 cup
Flour 1 tbsp
Mushrooms few chopped

Method
Base
1. Rub in butter in flour and salt mixture.
2. Add in yolk.
3. Make a soft dough with water. Refrigerate if its unmanageable.
4. Roll out on a lightly floured surface about the same size as your baking tin (Tart tin should be about 10 inches in diameter). 
5. Spread in the tin, making sure that the edges are secure and there are no holes etc. else the filling will go through it making the crust soggy. Prick the dough.
6. Bake in a pre-heated hot oven for 10-15 mins while you prepare filling. 

Filling
1. Heat oil, add chopped garlic and onion. Cook for 2 mins.
2. Add broccoli, mushrooms, flour and seasoning.
3. Cook for 2 mins. Spread on the half-baked shell.
4. Sprinkle grated cheddar cheese.
5. Whisk eggs, milk and sour cream.
6. Pour on the shell, making sure it does’nt overflow.
7. Bake for about 30 mins at gas mark 5 until crust and filling and light brown.
8. Cool before cutting wedges.

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Previous Post: « Simple quick White Bread recipe – My basic Bread Loaf
Next Post: Truly Divine Chocolate Cookies »

Comments

  1. Rosita Vargas says

    March 19, 2011 at 12:47 am

    un quiche maravilloso de brócoli es una delicia,luce de lujo y el corte prefecto llama a degustarlo,gracias por compartirlo,abrazos.

    Reply
  2. Abby says

    March 7, 2012 at 9:39 pm

    Glad you enjoyed it! Such a wonderful meal.

    Reply
  3. Shara says

    July 22, 2012 at 3:00 am

    This sounds really good. I have a huge container partially full of sour cream that I need to use up. I'll be trying this. Thanks.

    Reply
  4. bakefresh says

    August 4, 2012 at 4:31 am

    great 🙂

    Reply
  5. nahidworld says

    February 8, 2013 at 4:25 pm

    nice post.If you have ever wondered how to make quiche and thought it was a complex dish to master, you may be pleasantly surprised to discover just how easy it can be to make this tasty recipe. There are actually many different types of quiche recipes; however, all quiche recipes typically include some of the same basic ingredients.

    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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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

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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?

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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.

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Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

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
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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.

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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%

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All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

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