Having lived in Delhi for many years I miss a proper winter in Kolkata. The cold mornings making it impossible to get out of bed..still dragging oneself out to attend a class while in college or reporting at work later..those are my fondest memories of Delhi winters. Ofcourse there was the food...tucking into creamy sarson saag with crispy makki roti at a neighbourhood dhaba, those were the days. Endless cups of coffee and a hot water bag to keep me warm was what winter was all about.
Here in Kolkata I miss all that. The weather has just got a bit nippy here and everyday I pray that let it get a little more colder here. Winter also means whipping up hearty rustic dishes in my kitchen using freshest of winter produce. Been wanting to make a quiche for sometime and today seemed the perfect opportunity. Kept it simple and baked a delicious Mushroom Tomato Quiche and indulgently topped it up with some grated parmesan.
Ingredients:
For the pastry dough:
Flour - 1 cup
Butter - 50 gms - chilled
Egg - 1 lightly beaten
Salt - 1 tsp
For the filling:
Mushroom - 1 cup - thinly sliced
Onion - 1 medium - finely chopped
Garlic - 2-3 pods - crushed
Cherry tomatoes - a few - halved
Egg - 2 -lightly beaten
Cream - 1 cup - I used Amul
Salt - to taste
Pepper - to taste
Olive oil - 1 tsp
Oregano - 1 tbsp.
Chilli flakes - half a tsp
Grated Parmesan cheese - a handful
Method:
The pastry dough:
Mix the flour, salt and the chilled cubes of butter with a fork or using your fingers until mixed well and resembles breadcrumbs. Now put in the beaten egg and make into a soft dough.
Wrap the dough with a cling wrap and refrigerate for 20 mins.
Making the pie crust:
Roll the dough on a well floured board into a circle,rolling from the centre to the edge,turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half,place in a pie pan and unfold to fit the pan.
Pierce the covered pie pan with a fork to avoid the pie crust from flaking up while blind baking.
Bake the crust in a preheated oven at 180 degree centigrade for 10 to 15 mins till lightly golden in colour.
Making the filling:
In a pan heat the olive oil. Add the crushed garlic and sautee till light brown. Add the onion and let it sweat for 5 mins. Add the chopped mushrooms and cook till done. It will realease a lot of water...cook till that evaporates. Season with salt, pepper, oregano and chilli flakes.
Remove from heat and let this mixture cool down.
In a bowl add together the eggs and the cream. Season with salt and pepper and mix together with the mushroom mixture.
Pour this mixture into the half- baked pie crust. Top with cherry tomatoes and a generous sprinkling of grated parmesan.
Bake in a preheated oven at 180 degree centigrade for 20- 25 mins.
Serve hot.
Here in Kolkata I miss all that. The weather has just got a bit nippy here and everyday I pray that let it get a little more colder here. Winter also means whipping up hearty rustic dishes in my kitchen using freshest of winter produce. Been wanting to make a quiche for sometime and today seemed the perfect opportunity. Kept it simple and baked a delicious Mushroom Tomato Quiche and indulgently topped it up with some grated parmesan.
Ingredients:
For the pastry dough:
Flour - 1 cup
Butter - 50 gms - chilled
Egg - 1 lightly beaten
Salt - 1 tsp
For the filling:
Mushroom - 1 cup - thinly sliced
Onion - 1 medium - finely chopped
Garlic - 2-3 pods - crushed
Cherry tomatoes - a few - halved
Egg - 2 -lightly beaten
Cream - 1 cup - I used Amul
Salt - to taste
Pepper - to taste
Olive oil - 1 tsp
Oregano - 1 tbsp.
Chilli flakes - half a tsp
Grated Parmesan cheese - a handful
Method:
The pastry dough:
Mix the flour, salt and the chilled cubes of butter with a fork or using your fingers until mixed well and resembles breadcrumbs. Now put in the beaten egg and make into a soft dough.
Wrap the dough with a cling wrap and refrigerate for 20 mins.
Making the pie crust:
Roll the dough on a well floured board into a circle,rolling from the centre to the edge,turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half,place in a pie pan and unfold to fit the pan.
Pierce the covered pie pan with a fork to avoid the pie crust from flaking up while blind baking.
Bake the crust in a preheated oven at 180 degree centigrade for 10 to 15 mins till lightly golden in colour.
Making the filling:
In a pan heat the olive oil. Add the crushed garlic and sautee till light brown. Add the onion and let it sweat for 5 mins. Add the chopped mushrooms and cook till done. It will realease a lot of water...cook till that evaporates. Season with salt, pepper, oregano and chilli flakes.
Remove from heat and let this mixture cool down.
In a bowl add together the eggs and the cream. Season with salt and pepper and mix together with the mushroom mixture.
Pour this mixture into the half- baked pie crust. Top with cherry tomatoes and a generous sprinkling of grated parmesan.
Bake in a preheated oven at 180 degree centigrade for 20- 25 mins.
Serve hot.
Beautiful!
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