Saturday, October 24, 2015

Egg kheema Quiche - using Wheat flour crust

Earlier I made Quiche using normal pie crust ( made of all purpose flour ) , but I wanted to try something healthier than the normal ones. I used the crust made of wheat flour and substituted butter with vegetable oil. My hubby is always conscious about health , so wanna try something new for him which turned out really well.

Ingredients :
Wheat flour - 1 cup
Oil - 1/4 cup
Salt - 1/4 tsp
Baking powder - 1/4 tsp
Milk - 1 tbsp
Cold Water - 2 to 4 tbsp

Preparation :

  • Combine all dry ingredients together.
  • Add oil and mix them well by combining them using only fingers.
  • Once the oil is combined well with the flour , add cold water little by little and form a dough..
  • Then wrap the dough using cling flim wrap and refrigerate for 2 hours.
For rolling the dough and placing on the Pie Dish , please refer : 

Egg Kheema filling :
Eggs - 3 ( Beaten )
Green chili - 1
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Onion - 2
Ginger Garlic paste - 1 tbsp
Tomato puree - 2
Capsicum - 3 tbsp
Tofu scrapping - 1/4 cup
Garam Masala - 1/4 tsp
Chicken Masala - 1/2 tsp
Salt - as required
Oil - as required

Preparation :
  • Heat oil in a pan , add onion , green chili and saute until translucent. Add ginger garlic paste and all the other dry masala powders.
  • Add tomato puree and saute till the oil separated from all sides.
  • Finally add beaten egg and combine them well. Adjust with required salt.
  • Keep the capsicum and Tofu scrapping for assembling the Quiche.
Filling Custard :
Thick Milk – 1 cup
Egg – 2
Red chili powder – 1 tsp
White pepper powder – ½ tsp
Salt – as required

Preparation of Custard :
Combine all the ingredients and whisk them until all the ingredients are completely dissolved.

Assembling Quiche :
Spread the Tofu scrapping on the pie crust and spread them evenly.
Then fill in with the Egg kheema filling and cover it with the custard and spread the capsicum and bake for 25 mins.