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  Quiche comfort

Quiche comfort

Published : Jul 20, 2016, 11:33 pm IST
Updated : Jul 20, 2016, 11:33 pm IST

Gorgonzola and Asparagus Quiche Ingredients All-purpose flour, 140 gm Unsalted butter, cubed, 85 gm Eggs, beaten, 300 gm Milk, 175 ml Cheddar cheese, grated, 100 gm

Quiche Au Camembert
 Quiche Au Camembert

Gorgonzola and Asparagus Quiche

Ingredients All-purpose flour, 140 gm Unsalted butter, cubed, 85 gm Eggs, beaten, 300 gm Milk, 175 ml Cheddar cheese, grated, 100 gm Asparagus, 300 gm Gorgonzola cheese, 150 gm Pine nuts, 25 gm

Method Preheat an oven to 180 degrees Celsius. Take the flour in a bowl, add butter and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 minutes. Butter a 20 x 6 cm-deep loose-bottom tart tin, or a 35 x 12 cm rectangular tart tin. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 minutes, then line the pastry case with baking paper and cook for 15 mins. Remove the paper, then return the pastry case to the oven for 10 minutes. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, the egg mix and remaining cheese. Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set. Serve hot. (Recipe courtesy chef Arun Sundararaj, The Taj Mahal Hotel)

Quiche Au Camembert Ingredients For the crust: Flour, 200 gm Butter, 90 gm Egg, 1 Salt, 1/4 tsp Water, 1 tbsp

For the filling: Camembert cheese, 175 gm Milk, 75ml Port, 4 tsp Eggs, 2 large Crème fraîche, 200 ml Celery stalks, thickly sliced, 2 Walnut halves, 20 Salt and freshly ground black pepper to taste

Method Take the flour, make a well and in its centre put the butter, eggs, salt and water. Using your fingertips, work the ingredients until they resemble crumbs. Use a pastry scraper to incorporate the flour. Press the crumbs firmly together to form a ball of dough, pushing with the heel of the hand. Wrap and chill for at least 30 minutes. Bake the shell for about 10 minutes until set and golden at the rim. Allow to cool. Put the Camembert, milk and port in a blender or food processor and blend until smooth. In a bowl, lightly whisk the eggs with the crème fraîche, add the Camembert mixture and season. Blanch the celery in boiling salted water. Drain and pat dry with paper towels. Arrange the walnut halves in the pastry shell and scatter over the blanched celery. Pour in the Camembert mixture and bake in a preheated oven at 180 degrees Celsius for 20 minutes or until the filling is just set and the pastry is golden brown. Serve hot or cold. (Recipe courtesy chef Abhishek, Le Bistro Du Parc)

Veggie Quiche Ingredients For crust: Water, 40 ml Butter, 150 gm Plain flour, 250 gm Egg yolk, 20 gm Salt to taste

For vegetable mix: Red onion, sliced, 1/2 cup Yellow capsicum, julienned, 1/2 Red capsicum, julienned, 1/2 Zucchini, sliced, 200 gm Olive oil, 1 tbsp Butter, 1 tbsp Eggs, 2 Cooking cream (minimum 35% fat), 350 ml Cheddar cheese, grated, 30 gm Parmesan cheese, grated, 30 gm Salt and white pepper to taste

Method Heat the olive oil and butter in a saucepan. Add the vegetables and sauté over medium-low heat for 10-15 minutes. In a mixing bowl, whisk the eggs, cream, salt and pepper and set aside. Cream the butter for the crust in a mixing bowl. Add flour, salt and mix on slow speed. Add cold water and egg yolks, mixing until the dough is formed. Refrigerate for a few hours, then roll out on a lightly floured surface and cut out discs according to the size of the moulds. Take greased quiche moulds and spread the grated parmesan at the bottom. Fill in half of each mould with the sauté vegetables and top with the cooking cream. Bake at 180 degrees Celsius for 30-35 minutes and serve warm. (Recipe courtesy chef Amit Sinha, L'Opera) Black Pepper Crab Quiche Ingredients For filling: Crab meat, 300 gm Ginger, chopped, 5 gm Garlic, chopped, 5 gm Onion, chopped, 3 gm Red chillies, chopped, 2 gm Corn starch, 20 gm Potato starch, 10 gm Cooking oil, 250 ml Salt, 5 gm Sugar, 5 gm Dark soya, 5 gm Oyster sauce, 5 gm Crushed black pepper, 20 gm Coriander, 5 gm Butter, 15 gm

For dough: Milk, 250 ml Butter, 75 gm Salt, 3 gm Flour, 250 gm

Method Clean the crab meat, dust with corn starch and deep fry till golden brown. Keep aside. Heat oil in a wok and sauté the garlic, ginger, chopped red chillies, crushed black pepper, oyster sauce and butter. Add water, salt, sugar and dark soya and then the fried crab meat. Braise for 2 minutes and adjust consistency with the potato starch. Combine the flour, milk, butter and salt to make smooth dough and refrigerate for half an hour. Roll it into a thin disk and arrange in a greased quiche mould. Crimp with fingertips and knuckles. Fill with the crab mixture. Bake for 35-40 minutes on 220 degrees Celsius until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the mould. And serve warm. (Recipe courtesy chef Ivan Chieregatti, Hyatt Regency Delhi) Rainbow Quiche Ingredients Pastry for single-crust pie (9 inches) Broccoli florets, 1-1/2 cups Onion, finely chopped, 1 small Fresh mushrooms, sliced, 1 cup Green, red and orange peppers, finely chopped, 1 each Butter, 2 tbsp Spinach, chopped, 1 cup Shredded Mexican cheese blend, 1 cup Eggs, lightly beaten, 6 large Milk, 1 3/4 cups Salt, 1/2 tsp

Method Preheat an oven to 350 degrees Fahrenheit. Line a 9-inch deep-dish pie plate with pastry; trim and flute edges. In a large skillet, sauté the broccoli, onion, mushrooms and peppers in butter until tender. Stir in the spinach. Spoon into prepared crust, topping with cheese. In a large bowl, whisk the eggs, milk and salt. Pour over the cheese. Bake for 45-55 minutes or until a knife inserted near the centre comes out clean. Let stand 10 minutes before slicing and serving warm. (Recipe courtesy chef Ashish Massey, The Ancient Barbeque)