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eggless quiche with mushrooms and bell peppers

Mushroom and bell pepper eggless quiche

This delicious vegetarian quiche has a buttery pastry and a filling spicy mushrooms , bell peppers and caramelised onions.
5 from 1 vote
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Ingredients
  

For the pastry case / shell:

  • 115 grams or 1/2 cup unsalted butter cold
  • 160 grams or 1 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 60 ml or 1/4 cup ice cold water

For the filling :

  • 200 grams button mushrooms
  • 1 bell pepper or capsicum
  • 1 large onion
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon pepper powder
  • 1 tablespoon oil to stir fry

For the custard :

  • 100 grams or 1/2 cup paneer or cottage cheese
  • 120 ml or 1/2 cup cream i used low fat
  • 120 ml or 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper powder

For the assembly :

  • 50 grams or 1/4 cup shredded Mozarella cheese

Instructions
 

To make the pastry case :

  • Chop up the butter and keep cold until using
  • In a large bowl, mix together the flour and salt.
  • Add the cold , chopped butter and rub it into the flour ( pick up and rub between hands ) .
  • Rub the butter in until the mixture looks like breadcrumbs. Basically , butter should be in small bits and covered by flour.
  • Add the cold water bit by bit and mix until a dough forms. Just bring the dough together , there is no need to knead.
  • Shape the dough into a disc , wrap it in plastic wrap or parchment paper and chill for atleast an hour.

To make the filling :

  • Slice the onions , mushrooms and capsicums
  • Heat the oil in a pan.
  • Add the sliced onions ,and saute until golden brown.
  • Add the ginger garlic paste and saute for a minute until the raw smell disappears
  • Add the bell pepper / capsicum and saute for a couple of minutes
  • Add the sliced mushrooms and give it a good mix.
  • Add all the spices and salt.
  • Cook for a couple of minutes until the mushrooms are just cooked. Taste and adjust seasoning accordingly.
  • Take off heat and cool before using.

To make the custard:

  • Blend together the cottage cheese / paneer with the cream and milk.
  • Mix in the salt and pepper. Taste and adjust seasoning accordingly .

To make the quiche :

  • Preheat the oven to 180 C / 350 F.
  • Butter a 9 inch tart pan (preferably loose bottomed ).
  • Roll out the dough on a well floured surface or on a piece of parchment to a circle about 12 inches in diameter
  • Transfer the rolled out dough to the prepared tart pan.
  • Press the dough to the bottom of the pan and also press it along the fluted edges.
  • Using a sharp knife, run it along the entire edge of the tart pan to remove excess or overhanging dough.
  • With a fork, poke holes all over the bottom.
  • Place a sheet of foil or parchment over the bottom and fill with rice or beans. Fold the parchment inwards so the edge of the tart is exposed .
  • Its easier to place the tart shell on a bigger pan or tray . It is more convenient to move in and out of the oven and also may catch any drips or overflow
  • Bake for 15 minutes , then remove the sheet / foil with the weights and bake for another 10 minutes until the pastry is light brown.
  • Remove from oven and cool for a few minutes
  • Spread the cheese over the bottom of the tart case.
  • Remove the excess water from the onion- bell pepper - mushroom stir fry and fill it into the tart
  • Pour the custard over the filling. Do not fill right up to the brim as the filling may over flow in the oven.
  • Return filled tart into oven and bake at 180 C / 350 F for 50 to 55 minutes until the top is lightly browned and the filling looks set
  • Cool in pan and gently unmould
  • Serve warm or cold !

Notes

This stays well for upto 3 days when refrigerated well wrapped or in an air tight container.
The pastry shrinks a bit after cooking. You can leave the overhang or extra over the edge of the pan , and then cut it off after the blind baking step (when it is till warm) . Or you can even leave it as such.
Adjust the salt and spices in filling / custard as per your tastes.
You can use Cheddar or Gruyere cheese or even processed cheese slices here and even sprinkle some cheese on top.
You can use any veggies of your choice . Do remember to remove any excess liquid before filling into tart.
The filling may still bubble slightly after the baking time. Thats fine , it will settle down on cooling.
An eggless quiche will be slightly softer than one made with egg.
My measuring cup is 240  ml