Friday, May 5, 2017

Egg Free Crust Free Mini Veg Quiche From Scratch!

When I posted the egg based quiches in HBG (Home Bakers Guild) Facebook group few has been asking for eggless version of it thru personal message and in the post comment section. I tried the eggless version this week and it came out too good but for a moment I thought of
postponing because of dull pictures. Sometimes weather do justice for such good recipe :-), never mind for time being I decided to post it with those dull pictures and hope to come up with better pictures when I make next time. So don’t underestimate the recipe its fool proof and yields 30 mini quiches, I used one 24 mini muffin pan and for remaining batter I used regular muffin pan (just added 1/3 in each) and topped those with leftover sautéed veggies. They turn out crisp and little one who hates veggies had it without any complaints ;-)

Yields 12 Standard Muffins or 36 mini muffin bites as shown 
For the Quiche Base
Heavy Cream/Whipping Cream - 1 Cup
Whole M‎ilk - 1 and 1/3 Cup or more as needed (sooji absorbs liquid more so you may need another 1/4 cup milk to get right consistency)
APF/Maida Flour - 1 Cup plus 2 Tbsp
Sooji/Semolina or Coarse Corn Meal - 1/2 Cup
Baking Powder - 1tsp
Salt - 1/2tsp (If using seasoned salt do eye ball it, cheese and other spice mix also has salt)
Pepper Powder - 1/2tsp
Italian Seasoning Mix or Seasoned salt - 1tsp (Optional)
Garlic Powder or Onion Powder - 1/2tsp each (Optional)
Fresh parsley, chopped - 2tsp or dry parsley of 3/4tsp
Parmesan Cheese Powder - 2 Tbsp (Optional)
Fresh basil, chopped (or other herb) - 2tsp or dry version of 3/4tsp
* Cheddar, gruyere, mozzarella, or other cheese - 1 n 1/4 Cup (prefer sharp/mild cheddar cheese)

*If you are in US then do try Mature English Cheddar available in Costco (shown below).

Veggies (Make sure the cooked stuff not more than 3 Cups and if you have any remaining do top it over as i did)

Veggies I used today
Chopped Banana Flower - 3/4 Cup
Mushroom - 1/2 Cup , chopped finely
Carrot - 1/2 Cup, shredded
Green Beans - 1/2 Cup
Fresh Spinach - 3/4 Cup, roughly chopped  (sometimes i add south Indian red spinach and manathakkali/black  night shade which works well)
1 Bell Pepper/Capsicum, chopped small (1/3 Cup)
Onion - 1/2 Cup onion, diced fine
Red Chili Flakes/Paprika - 2tsp (Optional)
Oil - 2 Tbsp

Feel free to add in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total. Prepare the veggies first and allow them to cool completely.
Method
  • Wash the veggies well, and clean and soak the banana flower till you use (Pic 1).
  • Par dry the banana flower and spinach to remove excess water (Pic 2).
  • In a pan heat oil add chopped onion, bell pepper, Green Beans, Red chili flakes saute for a while till they turn slight tender.
  • Now add chopped mushrooms and shredded carrot and saute them for a minute or two (Pic 3).
  • Add chopped spinach and banana flower, saute till they shrinks and mixture turns dry (Pic 4).
  • Set aside and allow to cool, make the other stuffs ready.

  • Preheat oven to 375 degrees F., and thoroughly grease (butter, Oil or non-stick spray) a muffin tin.
  • In a mixing bowl add flour, salt and baking powder mix together.
  • In a large bowl, add semolina half quantity of milk and half quantity of heavy cream let it sit for 20 minutes then add the remaining heavy cream to it.
  • Add the flour mixture, seasoning spices whatever mentioned above, cheese powder(optional) and pepper powder, mix all together. 


  • If the batter turns thick add remaining milk.
  • Now add the veggies mixture (make sure they are not hot) to the bowl, stir well to combine. 
  • This is the time you have to check if the mixture needs more milk, if so add tbsp at  a time.
  • Stir 1 cup of the cheese to the mixture, and the remaining reserve it for topping.

  • Using an ice-cream scoop or 1/3 cup measure, scoop the mixture into the prepared muffin pan. Fill to about full of the height of muffin pan, then sprinkle a small amount of reserved cheese over each. 
  • Place in the oven, and bake for 20-25 minutes, or until set and the cheese has just started to turn golden on top.
  • You may see slight bubbles here and there that is the right indication.
  • Remove from the oven and let cool for 20-25 minutes before running a butter knife around each muffin, and gently removing from the pan. 
  • Enjoy while warm, or let cool completely before storing in an airtight container in the fridge.
  • Leftovers can be reheated for several seconds in the microwave or a few minutes in a preheated oven or toaster oven.
  • I am not satisfied with the pictures posted now, I have to upload better pictures when i make next time.

Note
Better to use non stick pan for making crust free quiches, they come out easily without mess.
For egg based quiche do check here.

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