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A wholesome, flavourful quiche with a buttery homemade crust — perfect for brunch, lunch, or a light dinner. This recipe brings together the richness of a buttery crust and the freshness of sautéed vegetables, making it a delightful dish for any occasion.
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In a bowl, mix flour and cold butter. Rub with fingertips until it resembles breadcrumbs.
Beat the egg with ice-cold water and add to the flour mixture.
Bring together into a soft dough. Do not over-knead.
Roll into a circle slightly larger than your pie dish.
Wrap and chill in the freezer for 20 minutes.
Press the chilled dough into the removable base tart pan.
Blind bake at 176°C for 8 minutes. Remove and let it cool slightly.
Meanwhile heat butter or olive oil in a pan.
Sauté onion and garlic until soft.
Add spinach, broccoli, and mushrooms. Sauté briefly — do not overcook.
In a bowl, whisk eggs and mix in cream.
Add cheese, salt, black pepper, and chilli powder.
Mix in the sautéed vegetables.
Pour the filling into the prepared pie crust.
Bake at 176°C for 30 minutes or until the top is set.
Rest for a few minutes and serve warm.
Sometimes, I use malai (the cream layer collected from boiled milk) instead of heavy cream — it works beautifully and adds a lovely homemade richness.
Avoid overcooking vegetables to keep the quiche light and fresh.
You may use veggies of your choice.
Best enjoyed warm, fresh out of the oven.
Can I use store-bought crust instead of making it from scratch?
Yes, you can use a store-bought crust to save time. However, the homemade crust adds a buttery and flaky texture that enhances the dish.
Can I substitute heavy cream with something else?
Yes, you can use malai (the cream layer from boiled milk) or even half-and-half as a substitute for heavy cream.
What other vegetables can I use in this quiche?
You can use vegetables like bell peppers, zucchini, or asparagus as per your preference.
How do I store leftover quiche?
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this quiche ahead of time?
Yes, you can prepare the crust and filling separately a day in advance. Assemble and bake just before serving for the best results.
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome recipes and baking adventures. As a content creator and physicist,I combine my love for science and culinary arts to share mouth-watering food ideas with you. Let’s cook, bake, and enjoy the wonders of food together!
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