As quick as ' making a Quiche '

I call her the ultimate Savoury Goddess .

The best part of making a Quiche is that one can fill it up with anything and be as innovative as one will - I often switch gears between using an array of vegetables, different kinds of cheese and combinations of seasonings depending on my mood of the day. Besides if you love eggs for any meal as much as we do , a quiche will fulfill all your requirements .

Also , when paired with beautiful fresh seasonal salad , it doubles up almost instantly from being a wholesome evening snack to a full meal .

Coming to the pastry dough , you can opt for a both a store bought version or make one at home . I always keep homemade pastry dough stocked up in my freezer , which when kept airtight , is ready to use anytime after a good sit down to room temperature .

The instructions below are given are for a 8' quiche but if you are going to make mini portions , feel free to store the left over pastry dough for future use & reduce the ingredients for the filling proportionately before you dive in . I can assure you that it is one of the very few recipes which is tough to get wrong :)

Things you will need :

For the pastry dough

• 300 gms plain flour , plus extra for dusting

• 150 gms cold butter , chopped in cubes

• Cold Ice water - to bind the dough

• Pastry weights or a cup if rice

For the Chicken and Mushroom filling

• 2 teaspoons vegetable oil

• 200g button mushrooms, thinly sliced

• 1 cup chicken , chopped into bite size cubes

• 1/2 cup sun-dried tomato strips

• 1/4 cup chopped fresh basil leaves

• 5 large eggs

• 1/3 cup pure cream

• 1/3 cup finely grated parmesan cheese

• Salt and pepper for seasoning

Steps to follow

• For the pastry dough , combine the flour and butter chunks with the ice cold water to form a tight dough ( Note : As you combine the dough , ensure the butter pieces remain small and chunky and not completely melted - achieving this will help make the pastry flaky and create nice pockets as you bake it ).

• Roll out the pastry dough into a lightly floured surface, turning the pastry frequently until it is 1/2 inch in thickness and about ½inch larger than your pie dish in circumference.

• Butter the pie dish and gently , lift the pastry and place it over the pie dish .

• Tuck the excess pastry firmly up the sides , making sure there are no air bubbles trapped inside .Using a skewer or a fork , pierce small holes throughout the pastry to help the steam escape , while baking .

• Freeze the pie tin for 15 minutes or until firm.

• Next , line the pastry with parchment paper from above and fill the pastry case with raw rice or pastry weights . Place it in your oven and bake for 10 mins @ 170°C

• Once done , remove the parchment and keep the pastry case aside to cool .

• In a skillet , heat oil - Add mushroom and chicken and cook for 4 -5 minutes or until just tender. Remove from heat and stir in the tomato & basil.

• Cool and arrange the mixture into the pastry case.

• Place eggs, cream and cheese in a large bowl and whisk together to combine. Season it with salt and pepper and pour generously over chicken mixture.

• Bake for 40 to 45 minutes or until golden and just set. Serve.