Golden Onion Mushroom Mini Quiches/Tarts

After the daring sweet punches I'd really been waiting for a savoury one and the fairy girl appeared with a simple fool proof recipe of quiche! The easy availability of ingredients tempted me to lay the hands on them without much delay.

Since I do not own a pie/quiche pan I baked them in my cute little tart pans! :)

Well, these cuties are definitely not a good choice for weight watchers like me and I was contented to see my son devouring them, heartily :)

I made another batch for my daughter and her friends who turned up for the weekend and loved them, absolutely!

Golden Onion Quiche

Serves-4

Ingredients:

For the pastry:

Maida - 200 g

Butter ( frozen)-100 g (preferably unsalted)

Baking powder- 1/4 tsp

Salt- to taste

Beaten egg-1

Ice cold water- as required (which will be a few drops)

• Sieve maida, salt and baking powder together. Grate in the butter and mix with the flour with your fingertips till it resembles coarse sand.
• Add in the beaten egg and water and gather it onto a soft dough.
• Roll it out on a lightly floured surface and lift it up carefully. Line the tin that you will be baking it in. If it breaks up you need to do a patch work, big deal! It wouldn't be seen outside! ;)
• Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.

Filling:

Boiled and shredded chicken- 1/2 cup( you can substitute paneer or other veggies of your choice)- I used 250 gms of finely cut button mushrooms.

Onions- 250 g chopped (I used 4 large, chopped fine)

Milk-1 cup( I used 1/2 cup)

Cheese- 100 g (cheddar works fine)

Beaten eggs-3 (I used only one)

Salt and pepper to taste

Oil- as needed

• Heat oil and slightly fry the mushrooms. After the water has oozed out add in the onions and fry till caramelised.
• Switch off the flame.
• Add milk, cheese, beaten eggs, salt and pepper and mix well.
• Pour into the pastry case and bake for 25 mins or till golden brown.
• Let it cool in the tin completely. Serve it in wedges (I served them as such as mini quiches).

My Notes

• I was happy to have baked perfect mini quiches, 25 in all following the recipe for the first time. The baking time was 15 minutes with temperature set to 200 deg c.

• The base-I avoided chilled water as the pastry dough was moist after kneading with the butter.I am still not sure whether the base requires a pre baking part as the top of the filling was a bit over browned, while the shells remained 'just cooked'. I am thinking of avoiding egg next time for a comparatively guilt free base ;)

• The filling-Since my husband and son dislike eggs I used only one instead of three in the original recipe for the filling.

• Again, I made the egg-milk-cheese mixture separately and poured it over the crust which was layered with the onion- mushroom mixture first (and used only 1/2 cup milk instead of 1) like sis did :)

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