Egg Quiche (Without Base)

After trying out the eggless quice with a whole wheat and semolina crust, it was but natural for me to try out a different version of the quiche. So, here is a baseless quiche with a desi tadka 🙂 Actually this was made as part of a contest that I had participated in a baking group on facebook. This quiche is filled with the goodness of lot of veggies and protein of eggs, this is an ideal breakfast recipe or a dinner menu along with a warm comforting soup.

Ingredients:

• Eggs 2-3
• Spinach leaves 8-10
• Button mushroom 5-6
• Broccoli 1/2 cup
• Baby corn 1-2
• Onion 1 big
• Tomato 2 medium
• Capsicum 1
• Garlic cloves 3-4
• Paneer 100 gm
• Chilli flakes 1 tsp
• Salt to taste
• Pepper powder 1/2 tsp
• Spring leaves 1 tbsp
• Green chillies 1-2
• Grated cheese 1-2 tbsp (optional)
• Bread crumbs 1/2 cup ( I used my home made wheat-semolina bread)
• Olive oil 1-2 tbsp
• Milk 1 cup
• Fresh cream 2-3 tbsp

Method:

•  Finely chop all the vegetables and keep it aside.

• Heat oil in a large frying pan and saute the onion and garlic.
• Add all the other vegetables and saute till the water gets dried. Now add the paneer pieces.
• Add salt, pepper and chilly flakes and mix well.
• Remove from stove and allow the vegetable mixture to cool well.
• Take a large bowl and whisk 2-3 eggs with some salt and pepper.
• Add the milk and cream and whisk it again till it is nice and fluffy.
• Add the sauteed vegetables and bread crumbs and mix well.
• Adjust salt and seasonings.
• Preheat your oven at 180 degree celsius for atleast 10 minutes.
• Pour the egg-vegetable mixture in a tart pan or pie dish or a spring form pan lined with foil.

• Bake for 30-35 minutes or more till it is firm and a skewer inserted in the centre comes out clean.
• Add grated cheese on top towards the last few minutes of baking and bake till the cheese melts and becomes golden.
• Remove from oven and allow it to cool well.
• Gently de mould and cut it into wedges and serve it with love. Slice it only after its fully cooled.

Notes:

• For an eggless version, omit the eggs and instead blend 200 gm paneer in 1-1.5 cups milk till its smooth and creamy. Follow the same procedure. Baking time might increase by 5-10 minutes.]
• The desi masala makes this quiche more suitable to the Indian palate than the earlier post on quiche. Try out and please share your feedback, experience, suggestions and criticism.