Quiche is pronounced as Keesh and it is an open savoury flan with a short crust base. Usually the filling sauce is made of milk, eggs and cheese and meats, seafood or vegetables are used as the main filling. I have made an eggless variation of quiche for the Eggless Baking challenge long back and it got some rave reviews. But I didn’t make a proper quiche because of my aversion to eggs. Ever since I started using eggs in the cooking, quiche was in my to do list. With Bake-a-thon going on this month, I took the opprtunity to bake some quiche for myself. As I am on a low carb diet, I made a pastry with coconut flour. But if you don’t have such dietary restrictions, then go for a regular pastry base. For the filling I have used paneer and green bell pepper but again you can use any filling of your choice. If using meat or chicken, then precook them and use.
Do you remember the coconut flour pastry crust I made recently for the pots de creme pie? I used the same by replacing the sweetener with salt for this quiche. The given pastry dough makes 6 quiches, But I made only five, so ended up with thicker pastry shell. I baked the sixth with a pastry base and it was also good. So you can completely skip the pastry base and make base less quiches. Usually quiche is baked in a pie or tart tin and sliced into wedges, but I made them mini in muffin tin to make presentation easier. However you bake, these are some delicious treats to have on a cold day.
For The Crust:
Coconut Flour – 1/2 cup
Egg – 1
Ghee – 2 1/2 tbs
Salt – 1/4 tsp
For The Filling:
Paneer – 100 gm
Green Bell Pepper – 1/4 cup
Salt – to taste
Red Chilly Powder – 1/2 tsp
Coconut Oil – 1 tsp
For The Sauce:
Cream – 2 tbs
Egg – 2
Salt and Pepper To Taste
Cheese Cube – 30 gm
Preheat oven to 175°C.
Mix together coconut flour, salt, ghee and egg to form a thick dough.
Cover and set aside for 5 minutes.
Divide the dough into 5 equal portions and place them in the moulds of a muffin tray.
Spread it over to cover the entire wall of the mould. Keep the thickness even.
Bake the base for 15 minutes in the preheated oven.
While the base is blind baking, let us make the filling.
Add oil in a pan and add the cubed green pepper and cubed paneer.
Add salt and red chilly powder to taste.
Cook on low flame until the peppers are half cooked.
Remove and set aside.
In a bowl mix together cream, egg, salt and pepper and whisk to form a creamy sauce.
Add 20 gm of grated cheese to it and set aside.
Grate the remaining cheese and set aside for topping.
Once the blind baking is done, remove the tray from oven.
Fill the base with pepper and paneer mix.
Pour the sauce over it.
Top with a little grated cheese.
Bake them in oven for 15 minutes or until the top is golden.
Serve them hot.
Check out the other bloggers doing this Bake-a-thon