Quiche is such a versatile recipe can be served anytime of the day, I usually serve it as breakfast on weekends or when my kids come back from school like a snack!!, Quiche is something made with eggs, dairy and cream cheese combination to a custardy consistency baked in a shell.
Quiche was something I came to know only after coming to UK, I started baking quiches with eggs when I started to learn baking as my kids and Husband loved it.
After I started baking Eggless I started experimenting to substitute eggs in the quiche, I have a few drafts still to post :)), Don’t I do this often saying I have drafts, but that is so true, you wouldn’t believe, my mobile has 3586 photos of cooking !!!, can you believe, I just noticed it when my son showed me.., hahah I really was shocked, he was telling me, thank God!, you have good storage space in your phone, I have to do something about it soon.
when Gayatri asked us to bake quiches for Eggless Baking Group this month, I was into it completely because I keep baking quiches quite often as my family love it. I have been trying new ways to substitute eggs to do quiches, tarts and pies which are our favourite savoury baking. My family likes savoury bakes than sweet bakes, which you might have noticed in my blog.
Let us get to the recipe… this recipe was adapted from Martha stewart using her pie – dough recipe.. here it how it goes, I have substituted Eggs and whole meal flour and added extra veggies in it..
This will be a very long post bear with me….
EGGLESS WHOLE MEAL SPINACH, MUSHROOM CHEDDAR QUICHE
BASIC PIE DOUGH
Adapted from Martha stewart
Makes 9 inch crust
1 Cup Whole meal flour
1/4 cup Plain flour
1/2 tsp salt
1/2 tsp sugar
100 grms ( nearly 1/2 cup ) butter
6 tbsp ( nearly 1/2 cup around 100ml ) Cup cold water
Mix both the flours, sugar and salt well together.
Chop the cold butter into pieces, mix them in a food processor, as I do not have one I used my spatula ( a hard one ) and mixed them as much as possible, you can even use your hands and flour resembles like crumbles to this dough start adding cold water I started of with 1/4 cup and then started adding tbsp of cold water until the flour became a dough!. Do not handle the dough too much.
place this dough in a plastic wrap and chill it again in your fridge for at least an hour, so the butter firms up again. ( you can even keep it overnight )
After an hour or so, take it out, I used a cling film, I first spread it on my table top then placed this firmed up dough on top of it placed an other cling film covering it, so I won’t be touching the dough, and rolled it thin as I needed an 9 inch crust, I had to take them out of the cling film as it was not big enough and rolled them again a bit more from the middle rolling it around for an even base. Or you can lightly flour the surface and roll out the crust, as I did not want to add more flour I made it this way.
Lift the dough carefully and place it on the tart case and press them completely and trim of the edges if any.
Prick the base with a fork this makes the dough not puffing up then place a baking sheet and put some baking beans ( or Rice ) on top of them, then put it back into the fridge for an other half an hour to firm the butter again or until you make the filling.
Blind Bake this case in a oven at 190 degrees/ Gas Mark 6 for 20 minutes you can see the crust turning gold at the edges.
Remove it from the oven and place it on a wire rack,
I learnt a trick from a book that if you add hot oil ( olive or any oil ) on the base of the pie crust immediately after taking it out of the oven the crust will not become soggy and firms up.., I can’t remember which book, anyway I added 2 tbsp of hot oil on to the crust immediately after taking it out of the oven and removing the baking beans, then put it back again in the oven reducing the temperature to 180 degrees/ Gas mark 4 for a further 5 minutes ( you can even skip this and just add the filling and bake your quiche )
Check out this website for some cool ideas on how to bake a perfect pie crust with lot of variations
SPINACH AND MUSHROOM WITH CHEDDAR FILLING
250 grams Spinach
150 grms Mushrooms
2 garlic pods
1 tsp of Pepper powder
1/2 tbsp Italian dried herbs
1 and 1/2 tsp of Salt
1 Cup grated cheddar cheese
1 Red Chilli
1/2 cup Creme fraiche
1 tbsp Chia seeds ( + 3 tbsp of Hot water )
1/2 Cup Milk
1 tbsp Arrow root powder
Soak Chia seeds in hot water for few minutes
First of all chop onions, garlic and chilli, Heat 2 tsp of oil add all the chopped ingredients said and saute them. Meanwhile wash and try and dry out the spinach with the help of a kitchen towel spreading the washed spinach on a towel, then chop them and chop Mushrooms too.., Once the onions become translucent add spinach and mushroom and saute them until they wilt away then sprinkle pepper powder, salt and Italian dried herbs mix well, and saute them until the water evaporates, actually it doesn’t complete so not to bother. Take it out and allow it cool.
Meanwhile mix milk and arrow root powder and put it in a pan and cook it until it starts thickening, remove immediately when it is almost semi thick like a sauce.
In a blender take chia seeds, creme fraiche , and the above said sauce, blend them all well together, until it becomes like a thick creamy sauce.
Add this creamy sauce to the cooked spinach mix well, pour this onto the pre baked crust, add grated cheese on top of it and put it back in the oven and bake the quiche for a further 30 to 40 minutes until the quiche has a golden top.
Take out the quiche when done, leave it on a wire rack to cool down a bit then cut them out and serve them warm to enjoy with some salad leaves with ketchup or what ever you like.
Take out the quiche when the middle is still soft this makes the quiche looks creamy custardy texture.
Check out Gayatri’s Baking Eggless group round – up in her blog for a variety of baking eggless Quiches!