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Home Dish Apple and Cabbage Quiche

Apple and Cabbage Quiche

Name: How to cook Apple and Cabbage Quiche - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Apple and Cabbage Quiche

#goldenapron23 #week23 #cookpadindia #innovative Quiche is a French tart consisting of pastry crust filled with anything from meat, Vegetables, Cheese etc and is savoury. That's it. It's savoury and made very much similar to the Pie. In this particular one that iam sharing here today is made with an innovative twist. I have made use of a lot of Winter Vegetables along with the Mozzarella Cheese and of course our star ingredients, Apples and the Cabbage to stand out. It was an instant try and it turned out to be super yummy and delicious to the last bite. The whole idea was to incorporate both the Apples and the Cabbage. I was pretty much unsure about the outcome but was quite sure that this combination will work for a great Quiche and that too fully Vegetarian without any slightest traces of meat.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

200 gm

All-purpose flour or Maida

120 gm

cold Butter

beaten Egg

2-3 tbsp

cold water

2 tbsp

Olive oil

2-3

chopped Garlic

1 bunch

chopped Green Onions

1/2 cup

halved Baby Corn

1 cup

shredded Cabbage

large diced Apple

1/4 cup

Green Peas

1/4 cup

diced Carrot

thinly sliced Green Bell Pepper

2-3 tbsp

chopped Coriander or Parsley

1/2 tsp

White Pepper powder

1/2 tsp

Paprika powder

1/2 tsp

Cumin powder

1 tsp

Salt or to taste

1 tbsp

Lemon juice

2 cups

Mozzarella Cheese

1 tsp

Oregano

Cooking instructions

* Step 1

Let's start with making the sauce or the filling at first. Add in the oil to the pan. Saute finely chopped garlic. Next add some finely chopped green onions. Do keep the heat on a low. Also add in the rest of the veggies one by one as you keep sauteeing them. Add the paprika, cumin and white pepper powders too. Do not forget to add our star ingredients that are the diced apples and the shredded cabbage. Saute on a low to medium high heat for about 10-12 minutes in all.

* Step 2

The raw smell should be completely gone and the veggies should maintain the crunch. Adjust salt according to taste and take it off the heat. Set aside until use.

* Step 3

Add in the plain flour, sugar and butter cubes (cut the butter into small cubes). Mix all together until the mixture turns coarse like breadcrumbs. Add an egg or if not using replace it with 2 to 3 tablespoon of ice cold water, 1 tablespoon at a time to bind the dough. Do not knead. Just gather into a ball. And do not use much water, otherwise the pastry dough would shrink. Cover with a foil or a cling and place in the refrigerator for 25-30 minutes.

* Step 4

After the stipulated time, take it out of the refrigerator. Roll into a disc which is not exactly round and the edges being uneven too as basically it's a pastry dough. And that's perfectly okay. Place the disc gently into the pie pan next. Trim the edges of the pastry to fit the sides of the pan. Make sure you press your pie dough on the edges too.

* Step 5

Now it's time to spoon the vegetable mix onto the pie. Top it up with a generous amount of the mozzarella. And it's ready to go into the oven.

* Step 6

Bake the pie at 180° for 30-35 minutes or until it turns golden. Once it's done, take it out and let it come down to the room temperature. Cut and serve it alongside a chilled Purple Cabbage Coleslaw as I did. Enjoy!