Tuesday, September 7, 2010


This month for the Sweet punch challenge we had a savory dish as Ria thought that something savory would be good after a series of sweet stuff. For once I was glad instead of upset for not getting a chance to bake something sweet; the reason being its raining birthdays in our house.
This quiche was soooo.. good! I am not saying this for no reason. My family which includes my 9 year old daughter  my husband and me finished this whole quiche in one sitting. As they say, the proof of the pudding is in eating.... The last time I tried making a quiche I had left overs for a few days. But this time I already have requests from my family to make this again.The original recipe given by Ria used chicken which I substituted with potatoes. The caramelized onion and potatoes tasted so good together and I also added a teaspoon of chilli paste in the filling.

Serves 4

For the pastry:
Maida -200g
Butter (frozen) -100g (preferably unsalted)
Baking powder-1/4 tsp
Salt-to taste
Beaten egg-1
Ice cold water-as required ( which will be a few drops)

Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
Add in the beaten egg and water and gather it into a soft dough.
Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside! ;)
Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.

Boiled and sliced potatoes-1/2 c
Onion-250 g ,chopped
Milk-1 c
Cheese-100g (cheddar will work fine)
Beaten eggs-3
Salt and pepper to taste
Oil- as needed.
Chilli paste-1 tsp
Heat oil and add in the onions and fry till onions have caramelized then add cubed potatoes and  slightly fry  till it is golden brown
Switch off the flame.
Add milk, cheese, beaten eggs, salt and pepper and mix well.
Pour into the pastry case and bake for 25 mins or till golden brown .
 Let it cool in the tin completely . Serve it in wedges.


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