For the filling
1This recipe is for 8” pie..
2In a small bowl heat garlic paste and olive oil in microwave for a minute or two. Mix flour,salt, garlic infused olive oil and pepper powder.
3Add refrigerated cold water.
4Knead it very gently without applying much pressure.
5Shape it into a ball and cover it with cling film and refrigerate it for one hour.
6Pre heat the oven at 150 degrees C with both top and bottom rods on. Keep the tart pan ready.Now take the dough out of the refrigerator.
7Roll it out thin .
8Gently place it into the tin.
9Trim the edges .Press it firm.
10Prick it with a fork.
11Place it on a pizza tin so that the crust will be evenly baked.
12Place the tart tin in the oven .Turn on the fan mode.
13It will take around 20 mins for the crust to get the crust evenly baked.
14The size of the tin is of your choice. I used mini tins.
15Pre heat the oven at 150 degrees C with top and bottom rods on .
16Now for the filling..
17In a bowl mix heavy cream, eggs and milk using a whisk or hand mixer. Add garlic paste (optional) pepper powder and salt. Keep it aside.
18Fill the base of the crust with bread crumbs.Bread crumbs gives volume to the filling.
19Then add shredded cheddar cheese.
20Fill in the veg / chicken of your choice.
21You can pair mushroom 🍄 and chicken 🍗 or spinach and sweet corn 🌽 or tomatoes 🍅 and 🧀. Peri peri chicken sausages with caramelised onion goes very well.
22Filling is completely your choice.Make sure to fry the vegetables/ chicken in oil before adding.
24Line the pizza tin with aluminium foil.
25Place the tart tin on it.
26Gently pour the egg mixture into the tin.Keep 1/4 cup of egg- milk mixture separately.
27Bake in fan mode for 15 mins. Now open the oven and pour the remaining egg- milk mixture.Continue baking.
28Bake for anothe15 mins .
29I always prefer mini quiche.I use small tins.
30Vegetable/chicken should be always cooked.Never add raw.
31Baked quiche should be removed from oven before the centre is fully set.