5 comments given
- rehana jaleel “Eight tablespoons water is way too much , 4 tablespoons was enough”
- Susie Tranter “the recipe doesn’t tell the quantity of mushrooms, It was overlooked.”
- Susie Tranter “The f*ck”
- Naia Kesari “The paneer and milk replacement for egg works! Thanks for the idea! I'm gonna bookmark it for future use. I made the rest of the quiche through a patchwork of other recipes. I used 100g fresh malai paneer with 1/2 cup milk and 1/8 tsp cornflour and it set wonderfully after having baked it at 220C for 30 mins.”
- Neelam Chopra “Woowwww supperr fantastic 👌👌”
#cookpadturns2
Vegetable Quiche,tart base is filled with creamy paneer sauce, fresh vegetables and cheese.
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Ingredients
1hr
4-6Person
-
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
- 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
Cooking Instructions
-
1
Steps for preparing pie crust:-
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2
Pre-heat oven at200*c for 10 minutes
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3
In a large bowl combine both flour, salt and butter.
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4
Rub the mixture with your finger tips until it resembles fine bread crumbs.
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5
Add the iced water and bring the mixture together to form a firm dough.
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6
Cover in cling wrap and refrigerate for 10 minutes.
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7
Meanwhile, grease a tart case with removable bottom with oil.
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8
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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9
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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10
Gently push the pastry into the sides of the case, taking care not to stretch or tear it.
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11
Prick some small holes with fork.
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12
Chill in the fridge for 20 minutes.
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13
Place a large baking paper in pastry case and fill with uncooked beans or rice.
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14
Bake for 20-25 minutes, than remove the baking paper and beans/rice.
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15
Bake again for 5 more minutes or until crust turns golden in colour.
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16
Remove crust from oven and keep aside to cool down completely.
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17
Steps for preparing quiche filling:-
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18
To caramelize the onions, heat the butter in a pan with 1 tsp of olive oil.
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19
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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20
When onions are caramelized turn off the heat and keep aside.
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21
In another pan heat oil add garlic, Sautee for few seconds.
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22
Add diced mushroom, zucchini and bell pepper.
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23
Add salt, chilli flakes, oregano, sun-dried tomatoes and pepper powder.
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24
Sautee for few second and turn of the heat.
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25
Mix the vegetable mixture with caramelized onion.
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26
Allow the filling to cool down completely.
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27
Steps for preparing sauce:-
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28
Mix the crumbled paneer and milk.
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29
Blend it in the mixture until it turns smooth and creamy
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30
Make sure there are no lumps of paneer in the mixture.
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31
Add a pinch of salt and black pepper and keep aside.
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32
Steps to assemble Quiche:-
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33
Preheat oven at 180*c for 10 minutes.
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34
Spread the veggie mixture on the prepared crust.
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35
Pour the creamy paneer and milk mixture on top of veggies.
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36
Make sure it doesn’t reach the brim and overflow.
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37
Add sliced cherry tomatoes and grated cheese on top.
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38
Bake for 20-25 minutes or till the top becomes golden in colour.
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39
Take it out of oven.Let it cool for few minutes.
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40
Cut into wedges and serve.
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Comments (5)
![Eggless Vegetable Quiche Recipe by Ruchi Sharma (4) Eggless Vegetable Quiche Recipe by Ruchi Sharma (4)](https://i0.wp.com/img-global.cpcdn.com/users/a292535427b96ba5/32x32cq50/avatar.jpg)
rehana jaleel @cook_38088433
18 December 2023 14:39
Eight tablespoons water is way too much , 4 tablespoons was enough
Written by
Ruchi Sharma @Panky_1234
on
Vietnam
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