150 Grams Flour.
A Pinch of Salt.
1 Teaspoon of Herbs
120 Grams of Chilled - Cut butter into small cubes.
Mix salt and herbs into the flour and then using your fingers and thumb rub the chilled butter into the flour to get a 'breadcrumb' type consistency.Add 3-4 tablespoons iced water , however remember you want a crumbly mixture not a dough as in for rotis . Now gather the pastry dough and pat it into a ball ,it should be moist enough to just about hold.This will ensure a delicious khasta/flaky crust when you bite into it.
Cling wrap the ball of pastry in the fridge for 45 minutes, This is an important step as it allows the shortening to become slightly firm, which again helps make the baked pastry more flaky.
You now lightly roll out the pastry and put in your flan tin. Prick the base of the pastry all over. You can even pat smaller pieces into the mould to cover the entire base and sides .
In a preheated oven ( 180C ) bake the quiche pastry for 10 minutes , take out and set aside to cool . Don't unmould at this stage .
You can use bacon , sausage or plain mushrooms ..Or use red peppers cut pea size - just use what works for you including broccoli florets.
Here is what I used:
10 mushrooms cleaned and cut into 4 pieces with stems trimmed .
1/3 cup chopped leeks including some of the green part.
3/4th Cup Chopped Chicken Masala Sausages .
3 Eggs .
100 Grams cream .
1 Cup or less grated cheese , I use a cheddar and mix some Parmesan .
1/2 Teaspoon of black pepper .
Some chopped fresh chopped parsley .
1 Teaspoon baking powder .
In some olive oil over high heat add the crushed black pepper and sausage , stir 2-3 minutes then add all the vegetables and cook another 2-3 minutes.Leave everything half done.Remove from heat and cool totally .Beat up the eggs and cream . Add all other ingredients . Mix in the cooked filling. Pour into the pastry flan .Bake at 190C for 25 minutes till done .
Eat warm or cold .I can't walk past the fridge when I know there is leftover quiche calling me !
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