I treasure days like today when I am in my hometown on a Sunday and I can have brunch at my grandparents home. It is a tradition my grandmother continues even at the age of 90. I keep saying the only cap I’d like to adorn is that of a grand daughter and I feel blessed to wear it today.
My mum is a cook for all seasons. She is a cooking genius (the kind who can read a recipe and say what is too much or too less and doesn’t need to google any quantity conversions to make it a suitable measurement). Today I nudged her to make her famous quiche to take to my grandmas. Since we are on lent till Easter, we have a vegetarian option, which also doubles up as my first guest post for this blog.
A quiche is a perfect solution for any meal dilemma. Be it brunch, tea, picnic or dinner. What I love most about a quiche is the flaky pastry with a creamy, savoury, custard like filling.
Mmmm…can’t wait to take it out of the oven, can’t help salivating. ❤
All purpose flour – 250 gms
Unsalted cold cubed butter – 125 gms
Salt – 1/4th tsp
Cold Water – 3 to 4 tbsps
A pinch of superfine sugar
Preheat oven to 175 C.
In a large bowl mix flour and salt. Using your finger tips, rub the butter into the flour until it resembles coarse crumbs. Add cold water to the mixture one tablespoon at a time and incorporate gently until the dough begins to hold together.
Using the palm of your hand, work the dough by pushing it away from you 4 or 5 times until smooth. Roll into a ball. Then, lightly dust the counter with flour and roll the dough using a rolling pin with light strokes and even pressure. Keep turning it as you roll.
Roll out the dough until it is 2 inches larger all around than the 10 inch quiche circular baking pan. Lift the dough onto the rolling pin and unroll it onto the pan. Lightly press the dough into the edges of the pan and into the flutes (if your dish is fluted like mine).
Trim off excess dough with a knife.
Chill the pastry shell for 20 minutes in the refrigerator to avoid shrinkage during baking . Prick all over the dough base with a fork to release trapped air.
Blind bake the base for 20 mins until slightly brown on the edges.
These basic doughs can be used to create all kinds of savoury and sweet tarts.
Eggs – 3 lightly beaten
Unsweetened cream – 250 ml
Sweet corn nibblets – 3/4 cup
Half cooked mushrooms – 3/4 cup
Mixed Peppers (Capsicum ) – 1/2 cup
Parmesan cheese – 1/2 cup
Salt and pepper – to taste
Layer the dry ingredients on the pie crust, ending with beaten eggs and cream.
Bake for 30 mins until set. Serve warm.
Add a pinch of love ❤:
Give an egg wash ( a beaten egg smeared onto the pie crust using a pastry brush) to the pie crust before the first baking. Use parchment paper and fill with a layer of pie weights to weigh the dough down and prevent it from rising unevenly. This is also known as blind baking. Remove the paper and beans and return to the oven to dry and colour the base for couple of minutes .
For non vegetarians, some crisped up bacon bits can be added to the filling to infuse a whole lot of flavour.