Quiche Lorraine...!!!

Author: Siddhi Shirsat // Category: ,

Quiche Lorrane - One of the most famous dish from French Cuisine...Looking at it you all will think that its a very tidious affair to make this baked delicacy...but its a very small procedure..it can be made in few mins and the result is just awesome.


For The Cripsy Crust :
  • 200 grams all purpose flour (maida)
  • 70 grams salted chilled  butter
  • 2-3 table spoons chilled milk
For  Stuffing:
  • 8-10 button mushrooms chopped finely
  • 1 medium bellpepper chopped finely
  • 1 medium bunch of spring onion greens n whites chopped finely
  • 1 onion finely chopped
  • 3 tea spoon finely chopped garlic
  • 1/2 tea spoon pepper powder
  • 1/2 tea spoon mustard powder
  • 1 tea spoon dried oregeno
  • 1 table spoon butter
  • salt
Other Ingredients:
  • 150 ml fresh cream
  • 2 eggs
  • 1/2 tea spoon pepper powder
  • 1/2 tea spoon mustard powder
  • salt

First to make the crust take the flour in a bowl and add pieces of chilled butter and rub chilled butter into maida with fingertips to attain a sandy crumbly texture.Now add the chilled milk to this mixture and kned it to form a smooth dough,do not over handle the dough. Wrap it in a cling film and refrigerate it for 1 hour.

Preheat oven to 180 deg . Roll out the prepared pastry approx 5 mm thick and line in 6-8 " greased quiche/pie tin. Prick all over with a fork and bake blind for 12-15 minutes.Let it get cooled.

Now to make the stuffing heat butter in a pan.Add garlic and saute for 2 mins and then add chopped onion and saute till tranparent.Add chopped capsicum, mushrooms and saute for more 2 mins.Add spring onion greens and whites and saute for a while.Add salt, pepper powder and mustard powder and saute and cook till the mixture is fully dry.Add oregeno and remove from flame and let it get cooled.

Take fresh cream in bowl and add the eggs in it and beat the mixture well for 4-5 mins. Add salt, pepper powder and mustard powder and beat again.

Preheat the oven at 180 deg.Put the prepared vegetable stuffing on the prepared pastry shell and top up with egg and cream mixture.Fill the tin fully till rim with egg and cream mixture.Bake for 15-20 mins till egg mixture is golden and firmly set. You can bake the last 5 mins at 200 deg for better results.

Remove it from oven. Cut it and serve hot...

Preparation Time : 30 mins

Related Posts with Thumbnails