Eggless Vegetable Quiche

Name: Eggless Vegetable Quiche
Total time: 3600 s
Yield: 4-6Person
Cuisine: Indian
Ingredients: Ingredients for Whole Wheat Crust; 1 cup Whole wheat flour/Atta; 1/4 cup All purpose flour/Maida; 100 gm Cold Butter; 1/2 tsp Salt; 8 tbsp Ice Cold Water; Filling Ingredients; 1 tbsp Butter; 1 tsp Olive oil; 1 Onion Sliced; 1 Zucchini diced; 1 Yellow pepper diced; 3 Garlic cloves minced; 4 Fresh basil leaves; 2 tbsp Sun dried tomatoes chopped; 2 tsp Dried oregano; 3 Sliced cherry tomatoes; to taste Salt; 3 tbsp Sugar; 1/4 tsp Freshly ground black pepper; 1/2 tsp Chilli flakes; Ingredients for preparing Sauce; 100 gm Paneer crumbled; 100 ml Full fat milk; 1/4 cup Grated mozzarella

Ruchi Sharma @Panky_1234

Vietnam

#cookpadturns2
Vegetable Quiche,tart base is filled with creamy paneer sauce, fresh vegetables and cheese.

Ruchi Sharma @Panky_1234

Vietnam

#cookpadturns2
Vegetable Quiche,tart base is filled with creamy paneer sauce, fresh vegetables and cheese.

Saved

Ingredients

1hr

4-6Person

Ingredients for Whole Wheat Crust
1 cupWhole wheat flour/Atta
1/4 cupAll purpose flour/Maida
100 gmCold Butter
1/2 tspSalt
8 tbspIce Cold Water
Filling Ingredients
1 tbspButter
1 tspOlive oil
1Onion Sliced
1Zucchini diced
1Yellow pepper diced
3Garlic cloves minced
4Fresh basil leaves
2 tbspSun dried tomatoes chopped
2 tspDried oregano
3Sliced cherry tomatoes
to tasteSalt
3 tbspSugar
1/4 tspFreshly ground black pepper
1/2 tspChilli flakes
Ingredients for preparing Sauce
100 gmPaneer crumbled
100 mlFull fat milk
1/4 cupGrated mozzarella

Saved

Steps

1hr

1

Steps for preparing pie crust:-
2

Pre-heat oven at200*c for 10 minutes
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In a large bowl combine both flour, salt and butter.
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Rub the mixture with your finger tips until it resembles fine bread crumbs.
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Add the iced water and bring the mixture together to form a firm dough.
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Cover in cling wrap and refrigerate for 10 minutes.
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Meanwhile, grease a tart case with removable bottom with oil.
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On a floured surface,roll out the pastry to 5 mm in thickness and around 5-6 cm larger than your tart case.
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Lift the pastry with your rolling pin and drape it over your tart case(I used 2 tart pan) so there is over hang of pastry into the sides of the case.
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Gently push the pastry into the sides of the case, taking care not to stretch or tear it.
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Prick some small holes with fork.
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Chill in the fridge for 20 minutes.
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Place a large baking paper in pastry case and fill with uncooked beans or rice.
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Bake for 20-25 minutes, than remove the baking paper and beans/rice.
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Bake again for 5 more minutes or until crust turns golden in colour.
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Remove crust from oven and keep aside to cool down completely.
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Steps for preparing quiche filling:-
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To caramelize the onions, heat the butter in a pan with 1 tsp of olive oil.
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Add the sliced onions and 3tbsp of sugar,cook on a medium heat for 20 minutes,keep stirring all the time.
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When onions are caramelized turn off the heat and keep aside.
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In another pan heat oil add garlic, Sautee for few seconds.
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Add diced mushroom, zucchini and bell pepper.
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Add salt, chilli flakes, oregano, sun-dried tomatoes and pepper powder.
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Sautee for few second and turn of the heat.
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Mix the vegetable mixture with caramelized onion.
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Allow the filling to cool down completely.
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Steps for preparing sauce:-
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Mix the crumbled paneer and milk.
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Blend it in the mixture until it turns smooth and creamy
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Make sure there are no lumps of paneer in the mixture.
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Add a pinch of salt and black pepper and keep aside.
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Steps to assemble Quiche:-
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Preheat oven at 180*c for 10 minutes.
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Spread the veggie mixture on the prepared crust.
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Pour the creamy paneer and milk mixture on top of veggies.
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Make sure it doesn’t reach the brim and overflow.
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Add sliced cherry tomatoes and grated cheese on top.
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Bake for 20-25 minutes or till the top becomes golden in colour.
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Take it out of oven.Let it cool for few minutes.
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Cut into wedges and serve.