Mini quiche of sun-dried tomatoes & Indian basil

Name: Mini quiche of sun-dried tomatoes & Indian basil
Total time: 900 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1.5 cups APF(All Purpose Flour); 1 tsp salt; 1/2 cup unsalted butter; 8-10 Tbsp chilled water; 1 egg; 1 cup whipping cream; 1 tsp red chilli flakes; 1 tsp chopped parsley; 2 sun-dried tomatoes chopped; 5-6 basil chopped; 1 Tbsp pesto; 1/2 cup grated Parmesan cheese; 1/4 cup gruyere cheese; 1/3 cup cheddar cheese

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Quiche is one of my favourite breakfast and I love both veg filling or non veg. Today I made a veg one with sun-dried tomatoes and Indian Basil

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Quiche is one of my favourite breakfast and I love both veg filling or non veg. Today I made a veg one with sun-dried tomatoes and Indian Basil

Saved

Ingredients

Prep time -15 mins,Refrigerate-15m, Baking-45m

1 serving

Quiche Cover
1.5 cupsAPF(All Purpose Flour)
1 tspsalt
1/2 cupunsalted butter
8-10 Tbspchilled water
Custard
1egg
1 cupwhipping cream
1 tspred chilli flakes
1 tspchopped parsley
Filling
2sun-dried tomatoes chopped
5-6basil chopped
1 Tbsppesto
Cheese
1/2 cupgrated Parmesan cheese
1/4 cupgruyere cheese
1/3 cupcheddar cheese
More cheese to garnish before baking

Saved

Steps

Prep time -15 mins,Refrigerate-15m, Baking-45m

1

Quiche - in a bowl add APF, salt and unsalted butter, with a spatula mix and bring it together. Don’t touch as heat from your hand will generate on the butter.
2

Add chilled water gradually and keep using spatula to form the dough.
3

Keep it on a parchment paper to bring the dough together, wrap with a cling wrap and refrigerate for 30 mins
4

On a floured kitchen top roll out the dough with 1” thickness, sprinkle some flour on top, cut in the tart tin shape keeping it extra, add to the tart tin and discard the extra edges on the top.
5

Cling wrap and refrigerate for 15 mins
6

Custard - in a bowl add whipping cream, egg, chilli flakes and chopped parsley, whisk well. Custard is ready
7

Filling - chop the sun-dried tomatoes and parsley. Set aside with the pesto.
8

Take the tart tin and prick with a fork, add Parmesan cheese mix, add chopped Sun dried tomatoes, chopped basil, pesto.
9

Add custard and add more sun-dried tomatoes and basil and pesto. Drizzle more cheese.
10

Pre heat oven to 180 deg C and put the tart tins in. Bake for 45 mins until golden
11

Cool and demould.
12

Serve with tea or have on its own for breakfast

Tips

Don’t touch the APF while mixing with unsalted butter as butter will generate heat once in touch with one’s hand
Egg should be cold for custard
Chilled water should be used when making the dough

Saved

Cooksnaps

Saved

Madhumita Bishnu @Madhubish27

on September 27, 2025 18:30

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you