Crème fraiche quiche with pesto and veggies
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Crème fraiche quiche with pesto and veggies

Farrukh Aziz

Ingredients

  1. 175 gms All purpose flour
  2. 90 gms Unsalted butter (cold and cut in ½ inch cube)
  3. 1 tsp Oregano
  4. ½ tsp Salt (if using unsalted butter)
  5. 50 gms Basil
  6. 20 gms Almonds
  7. 2 cloves Garlic
  8. 25 gms Parmesan
  9. 4 tbsps Olive oil
  10. Salt black pepper and powder as per taste
  11. pesto Blend the ingredients in a blender to form a smooth paste.
  12. 1 cup veggies Mixed (zucchini, bell pepper, babycorn) cubes of ½ inch size
  13. 1 cup Crème fraiche
  14. 3 Egg
  15. ½ cup Cheddar cheese (grated)
  16. 3 tbsps Celery (chopped)
  17. 2 tbsps Dill leaves
  18. 1 tsp Chili flakes
  19. Salt pepper and as per taste
  20. 1/3 cup Cherry tomatoes (sliced)

Method

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    In a bowl or work surface mix together flour salt and oregano.

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    Rub the cold butter with the flour till it resembles coarse crumbs (some may also be pea size crumb)

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    Mix with the finger very gently to bring the flour and butter mixture together to form a dough (do not work too much on a dough).

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    Wrap the dough in a cling film and refrigerate it for 30 mins.

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    Take out the dough, place it between two parchment paper and roll it gently to form a circle of 14 inch diameter.

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    Very gently place the rolled crust in the tart pan (7 inch) uniformly and cut out the extra portion.

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    Pre heat oven at 200 degree centigrade.

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    Now place the piece of parchment paper on the tart in the center and fill it generously with pie weight or raw rice.Bake the tart crust for 15 minutes.

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    After 15 minutes very carefully remove the pie weight and the parchment paper from the tart.

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    In a bowl, beat well crème fraiche, egg, celery, chili flakes, salt and pepper.

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    In the prepared tart, evenly spread the layer of pesto.

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    Over the pesto, spread the layer grated cheddar cheese.

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    On the cheese layer, spread evenly mixed veggies.

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    Pour crème fraiche and egg mixture evenly just enough to cover the veggies.

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    Arrange the sliced cherry tomatoes on the top and sprinkle the chopped dill leaves.

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    Bake the quiche at 180 degree centigrade for 40 to 45 minutes or till done.Cut it in slices and serve them warm...

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