Vegetable Quiche

About Vegetable Quiche

Ingredients

• Dough
• Unsalted butter 75 gms + to grease
• Egg 1
• Refined flour 1 cup
• Salt to taste
• Vegetable fillling
• Button mushrooms, diced 4
• Spinach, chopped 40 gms
• Medium red capsicum, chopped ½
• Medium yellow capsicum, chopped ½
• Medium green capsicum, chopped ½
• tbsps 1 cup
• Custard
• Fresh cream 250 gms
• Eggs 2
• Salt to taste

How to Make Vegetable Quiche (Stepwise Photos)

Method

1. To make the dough, take butter and egg in a mixing bowl and beat gently. Do not overbeat. Add refined flour and salt and mix well to make a dough. Roll the dough in cling film and keep it in the refrigerator for 2 hours.
2. Dust the worktop with flour and roll the dough. Keep a quiche mould over the rolled out dough and mark a roundel and cut a roundel slightly bigger than the marked one.
3. Grease the mould and spread the rolled dough on it compressing from all sides. Chill it in the refrigerator for 30 minutes.
4. Preheat oven to 200º C.
5. Bring the mould out of ♦the refrigerator, fill it up with some raw kidney beans and keep the mould in the preheated oven. Bake for 15 minutes or till its edges are lightly browned.
6. Take mushrooms, spinach, red capsicum, yellow capsicum, green capsicum and mozzarella cheese in another mixing bowl and mix well.
7. When the base is ready, put the vegetable mixture in it.
8. To make custard, beat eggs into a bowl, add salt and beat. Do not overbeat. Pour this mixture over the vegetables.
9. Keep the mould in the preheated oven and bake for 25-30 minutes.
10. Take the mould out of the oven, cool slightly, demould, place it on a serving plate and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps