Golden Onion Quiche Recipe
Sweet Punch challenge for September was hosted by Ria and this time she selected a savory bake for us. The challenge was to make a Quiche. Instead of making one big Quiche in an 8 inch pan, I used my muffin tin to make Mini quiche. I didn’t add egg in the pastry dough and also reduced the amount of butter to 75gms. I also reduced the amount of milk-cheese- egg mixture as per Nag’s suggestion. Thank you Ria for selecting this recipe!
Golden Onion Quiche
Serves 4
Ingredients:
For the pastry:
Maida -200g
Unsalted Butter (frozen) -100g (I only used 75g)
Baking powder-1/4 tsp
Salt-to taste
Beaten egg-1 (I didn’t add egg)
Ice cold water-as required (which will be a few drops)
Method:
Sieve maida, salt and baking powder together.
Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
Add in the beaten egg and water and gather it into a soft dough.
Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in. If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside! ;)
Whichever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.
Filling:
Ingredients:
- Boiled and shredded chicken-1/2 c (you can substitute it for paneer or other veggies of your choice)
- Onion-250 g, chopped
- Milk-1 c (I only added ½ cup)
- Cheese-100g (cheddar will work fine) (I only added 75gms)
- Beaten eggs-3 (I used only 1 egg)
- Salt and pepper to taste
Oil- as needed.
Method:
Heat oil and slightly fry the chicken/paneer til it is golden brown.
Add in the onions and fry till onions have caramelized.
Switch off the flame.
Add milk, cheese, beaten eggs, salt and pepper and mix well.
Pour into the pastry case and bake for 25 mins or till golden brown.
Let it cool in the tin completely.
Serve it in wedges.