A vegetarian quiche made with cheese, capsicum, tomatoes and onions. Also includes one egg, so perhaps not strictly vegetarian. You can substitue the egg for cream without too much change in the taste, though, if you want an eggless option.
This recipe was for a 7″ tart tin, which comes to 6 slices. Serves 2.
And because I liked her step by step instructions (with pictures) so much, I decided to do the same for this recipe.
So, to start with, you need a tart tin – preferably with a detachable base.
Mine is a 7 inch tin, so my recipe reflects that. I’m assuming at this point you’ve already made and refrigerated your tart/pie/quiche dough, so now you just need to fit it into your tin for blind baking.
First, preheat your microwave/oven to 180 degrees Centigrade. Then, sprinkle some flour/maida onto a flat surface, and roll out your tart dough into a flat disc of 1/8th inch thickness. Fold it in half, and then transfer this to your tart tin, like so.
Open out your dough, and press into the tin until it covers it completely. The dough is liable to tear/break if you’re not careful, so don’t stretch it out too much, lift gently and position the dough where you want it to be.
Once you’re done, cut or tear away the extra dough, and make a nice, even edge to the dough. I tried to make a different border, and I wouldn’t recommend it, it wasn’t quite successful, and made it difficult to handle the hot tart tin when removing it from the microwave.
Now, poke a few holes in your tart base with a fork. This is to ensure that the tart base doesn’t rise in little bubbles. I like to make my own initials when I do this, because I’m narcisstic like that.
Now, this is the most important step – refrigerate your tart tin + dough for at least twenty minutes. DO NOT skip this step, or the dough will shrink and pull away from the sides of the pan during baking.
Once that’s done, cover the inside of your tart tin with a piece of baking paper, and add some pie weights. Again, this is to ensure that the tart base doesn’t rise as it bakes. I generally use dry kabuli channa (or white chickpea) as weights. Bake for 18 minutes or until the tart base becomes golden brown. Set aside to cool.
Now, the quiche filling. For this I used one small tomato, one onion (red onion, as they are apparently called) and one capsicum (or bell pepper, for the Americans), one egg, two tablespoons of milk, and cheese, chilli powder, salt, oregano and thyme to taste.
So, first I tempered the herbs in olive oil, before I sauteed (or fried) the vegetables. After adding seasoning, I set the pan aside.
In another bowl, I broke the egg and added the milk, beating them until they were well incorporated. This, I added to the vegetables. I placed a layer of grated cheese in the baked tart base, before pouring the whole mixture on top of it.
I then baked this at 180 degrees centigrade for another 18 minutes.
And there, all done!
Recipe: Vegetable Quiche
(metric measurements, because BEB’s recipe uses US measurements)
- 150g cups all-purpose flour/maida
- 120 g butter (I use salted butter so I do not add any salt)
- 2 tablespoons ice water, plus more if needed
Follow the directions above for assembling the pie crust either with a food processor or by hand. Be sure to refrigerate the dough for at least 1 hour (up to 2 days) prior to rolling out.
- One tomato
- One capsicum/bell pepper
- One onion/red onion
- One egg
- Two tablespoons milk
- 100 g grated cheese
- Oregano, thyme, salt, chilli powder to taste
- Temper the herbs in olive oil.
- Saute the vegetables in olive oil.
- In a separate bowl, mix the egg and milk. Beat well. Season to your taste.
- Add the egg-milk mixture to the vegetables and pour into the pre-baked tart base.
- Bake for 15-18 minutes at 180 degrees centigrade.
[music| If I never see you again: Wet Wet Wet]
Enjoyed this recipe? Like my page on Facebook to keep up with latest posts! (No youtube videos of cats, I promise.)