I am bit by the baking bug, for sure. I dont know or cant say how much I have been spending on for baking ware and other things related to baking. It has turned out to be passions. I am loving every bit of it! So, there isn’t even a drop of regret/guilt when it comes to buying so much stuff. After my tomato bread adventure, my hands were still restless and I wanted to try something else. Thats when I stumbled up on Edible Garden. This food blog has awesome recipes with yummy looking photos. I wanted to make use of the mushrooms and eggs lying in my refrigerator. I found a perfect recipe. Decided to prepare it for the dinner. It came out wonderful.. except for a few disasters.
- My mushrooms weren’t fresh. I got to know that only after I started the pastry preparation 🙁 which meant S (husband) had to run down to the store again to buy fresh ones.
- In my attempt to bake this dish, I got a new tart pan yesterday and it happened to be big for only 2 of us..
- Under-estimating the tin size, I prepared the pastry dough and it fell short. i had to make another batch again to stick on the sides and what did I know? It again fell short and I prepared third batch too.
- I kept the pastry in the fridge and while lifting, I took it by placing a hand below – which is a HUGE mistake. Dont ever do that. I had disturbed the pastry on an end and when I filled my quiche with milk+egg+ cheese mixture, the tart gave in and I had a huge mess. I lot 2-3 tbsp of the milk mixture which had me cribbing for 2 hrs atleast.
Inspite of all this, the quiche was wonderful.. the pastry was absolutely gorgeous. For the spicy people that we are.. this big quiche was kind of so much for the two of us. Next time, I am planning to prepare a smaller one.. with some variations in the stuffing 🙂
For the pastry –
- All Purpose Flour – 1 cup
- Egg – 1
- Butter frozen – 50gms
- Ice cold water – 2 tbsp
- Salt – 1/2 tsp
- Baking powder – 1 tsp
For the filling –
- Mushrooms – 1.5 cups
- Onion chopped – 1/2 cup
- Eggs – 2
- Milk – 1/2 cup
- Oil – 1 tsp
- Fresh Ground Black Pepper – 1.5 tsp
- Salt – 1.5 tsp
- Cheese (processed) – 1/2 cup
For the pastry –
- Grease the tart pan with butter and keep it aside.
- Take a mixing bowl and bring together maida, salt and butter( cut into small cubes). The mixture would be crumbly. Add the egg and bring it together into a dough.Add some tsp of ice cold water of the dough is falling apart.
- Roll the dough into a 1/2 inch thick circle on a floured surface.
- Gently lift the rolled dough and place on the tart pan. Press from all the sides and make sure there are no gaps. Put it into the fridge until the filling is ready.
For the filling –
- Take a pan and heat oil. Add the onions and fry until golden brown.
- Saute the onions with the chopped mushrooms and fry until no water is left. Add pepper powder and salt. Let it cool completely.
- Preheat the oven for 15 mins at 190°C.
- Take a bowl and beat eggs with little salt, milk and grated cheese.
- Take out the pastry from fridge and fill it with the mushroom mixture. Spread it evenly.
- Pour the egg +milk +cheese mixture on the mushrooms. Dont shake or disturb the pastry.
- Bake the quiche for 30 mins at 180°C. I toasted the top of it for 10 additional minutes so as to have golden color on top.
- Take the quiche out of the oven, cool and then cut into slices.
- This forms a nice variation from the regular food.