For this month’s Baking partner challenge
the recipe chosen was Quiche. I made my own Ricotta cheese to make this
quiche. I wanted to make eggless quiche so didn’t use the custard filling-
skipped the egg.
Quiche is a savoury open – faced pastry crust
with a filling of savoury custard with cheese , meat , seafood and / or
vegetables. Quiche can be served hot or cold. It is part of French cuisine but
is also popular in other countries , particularly as party food.
Quiche originated in France , it is
considered a classic French dish. Quiche has a pastry crust and a filling of eggs and milk or cream which when baked
becomes a custard.. It can be made with vegetables , meat and seafood.
The flavour is derived from the filling and
the type of cheese used. They can be had both cold or warm, though I found them
best when warmed.
Pie pan is first lined with pastry
crust, that is blind‐baked, and then followed by cheese, filling,
custard and finally topped by cheese. The custard filling is heavy cream
whisked with eggs. Ratio of cream and eggs is 2:1 (ie for every 1⁄2 cup of
cream, you should add 1⁄4 cup of whisked egg). After baking, quiche gives out
an aromatic smell throughout the place and was very light and fluffy when
tasted.
For
pastry crust :
This
buttery dough needs to be refrigerated for at least two hours or overnight, so
better to prepare them the day before baking.
150 grams of all purpose flour
Half tsp of salt
85 grams of unsalted butter, cut into tiny cubes
2 tbsp of cold water
First, cut the butter into tiny cubes and
refrigerate them.
In
an dry bowl, combine flour and salt.
Mix
them. Add in butter cubes and rub through the butter so that it is dispersed in
flour. Alternatively, you can do this in food processor also
Now
add in cold water, little by little. Slowly, start combining the dough along
with water.
An
soft dough should be formed. There might be few clumps around here and there
But
each clump, should hold its shape when pressed, and not fall together. This is
an passing test for an crust dough.
Cling
wrap and refrigerate for minimum of two hours or overnight. This will help in
moisture getting evenly distributed throughout the dough. If kept frozen, they
can be used till an month.
BLIND BAKING WITH PIE CRUST
Next
day, remove the dough from refrigerator and let them sit under room temperature
for 15‐20 minutes.
Either
you can roll them by dusting the surface with flour, or by sandwiching them in
between two baking sheets. I sandwiched them with my silicon mat and baking
sheet and rolled into an 9 inch circle.
After
rolling, remove the baking sheet and turn the silicon mat upside down over the
greased pie pan.
Prick
them throughout the base and sides with an fork. Pricking will help in non‐raising
of the dough during baking. Refrigerate this set up for fifteen to twenty
minutes. Meanwhile, preheat the oven for 200 degree Celsius.
After
refrigeration , cover them with baking sheet and add some dried pulses, I used Black chickpea . These weights push down the
crust and prevents uneven rising. You can use raw rice as weight also, but
these baking weights are inedible after blind bake, since they are exposed to
such an higher temperature. But, of course you can stock them up and reuse for
blind baking.
Bake
these for twenty minutes, later on remove the chickpea and sheet and bake for
another fifteen minutes till the base turns brown. You should be able to see
the crust has left the edges of the ring.
Now
our crust is ready for filling to go ☺
For
filling :
Spinach
leaves – 10
Green
Peas -
3 tbs
Potato
– 1
Butter
– 1 tsp
Garlic
– 2 cloves
Onion
- 1
Cumin
seeds – a pinch
Chilli
powder – ½ tsp
Coriander
powder – ¼ tsp
Salt
to taste
For
Custard :
Ricotta
Cheese - 75 g
Fresh
cream – ½ cup
Corn
flour – 2 tbs
All
purpose flour – ½ tsp
Chop the spinach and potato.
Chop the garlic and onion.
Melt
butter in a pan , add the cumin and let it splutter.
Add
in the chopped onion and garlic , sauté for a minute.
Add
the chopped potatoes and spinach sauté for five minutes.
Add
in the green peas and required salt.
Add
the chilli and coriander powder and sauté till raw smell leaves and the potato
are half done.
As I homemade the ricotta cheese , I just
crumbled it.
For
the custard filling as I skipped egg , instead I dry roasted the corn flour
and all purpose flour separately till
the colour of the flour turns lightly.
In a bowl , add the cream and whisk , to this
add the corn flour and all purpose flour , half of the cheese and whisk again.
If needed can add extra salt and chilli powder
to this mixture.
For
assembly, take the blind baked pastry crust, and first sprinkle the ricotta cheese
at the base.
This
is followed by adding the spinach peas and potato filling.
Bake
them for thirty five minutes @ 200 * C or till the filling is firm.
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