Quiche is considered to be from the French
It has a pastry crust and a savoury custard,
consisting eggs,cream,cheese, with vegetables/
meat variants .
This could be made into mini quiches too.
Though quiche variants are many, the basic
ingredients of eggs,cream and cheese have to
be compulsorily included.
The cream has to be full fat if you need a nice
and puffed up quiche.
The pastry for the crust can be made
beforehand,and kept in the fridge .
Well,my pastry making time was,/till I made the
filling only, and the outcome was excellent!
I made 2 quiches-8 inch quiche +5 inch quiche
To the recipe now
For the crust
2 cups flour ( all purpose)
100 gm butter ( cold )
1 tsp salt
Ice water enough to bind
First crumble the butter,flour and salt till well
Next add the rest of the ingredients and bind to
a firm dough .
Cover and allow to rest in the fridge till you
prepare the filling .
After the testing time,roll out the pastry and
line the tart tins.
Apply cornflour on the base inside ,to prevent
sogginess,and pour in the filling
For the filling
100-200 gm chicken shreds
1 big leeks chopped
3-4 garlic chopped
2-3 green chillies thinly sliced
1 cup full fat cream
100-150 gm cheese
1/2 tsp nutmeg powder
Pepper powder to your taste
1 tbsp butter/ oil
Salt to taste
A little cornflour to brush the tart shells
First lightly sauté the chicken,leeks,and garlic
for 2-3 minutes, and set aside.
Mix the eggs,cream,nutmeg powder,salt.
Add in the cheese,chillies ,pepper powder ,and
the sautéed chicken and leeks.
Mix well and fill the prepared pastry shells .
Bake in a 180C oven for 35 mins.