Thursday, January 15, 2015

Mushroom Tomato Quiche - Rustic and Hearty

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.



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


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.


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