A Savory Sweet Punch- Golden Onion Corn Quiche

Managed to get this month’s Sweet Punch challenge made just in the nick of time. Having missed the last month’s challenge, I did not want to miss this one, that too, a savory bake. This month Ria challenged us to a Savory Sweet Punch- Golden onion Quiche.

This month’s challenge seemed quite simple and I had all the ingredients. The moment I saw it I had decided to do it right away instead of the usual last minute rush! I made the Quiche –photographed it- wrote a post about it… all in my mind! 🙂

Everyday I kept thinking there’s still time for the posting date. Shravan festivities made the Quiche schedule take a back seat until finally yesterday I realized that its already the 6^th and I had to bake the Quiche ; procrastination still rules here as far as Food events are concerned. Reminds me of my exam days in the college. 🙂 Now I have decided to do the next month’s challenge way ahead of the posting date; and the cycle continues….

Ria wanted us to bake a simple Golden Onion Quiche. Her recipe used Chicken along with the caramelized onions; I substituted that with Sweet corn (I had 2 kgs of Sweetcorn given by a friend waiting to be used up!) and spiced it up with sliced green peppers on top.

I also added some Buckwheat flour which Deeba sent to the Quiche pastry shell. I almost halved the recipe for the filling and this gave me four mini Quiches + a small muffin sized Quiche.

I served The Golden Onion Corn Quiche for dinner along with a red bell pepper soup and some Zucchini crispies! My Quiche crust was a little crumbly, maybe due to the addition of the Buckwheat flour. The caramelized onions paired very well with the sweetcorn in the rich cheesy filling. It is a perfect recipe for a simple weeknight dinner.

Thanks Ria for the lovely recipe, I had great fun (though last minute) doing it!

Here’s the recipe:

Golden Onion Corn Quiche

Ingredients:

 For the pastry:

150 gms All Purpose flour/Maida

50 gms Buckwheat Flour

100gms Butter (frozen) (I used salted butter and skipped the addition of salt)

1/4 tsp Baking powder

1 egg beaten

 For the filling:

3 medium sized onions chopped

½ cup sweet Corn kernels

½ cup milk

½ cup Cheddar Cheese grated

2 eggs beaten

2 tsp oil

Chopped green chillies/peppers for topping (optional)

Salt and black pepper powder as required

Method:

I first made the filling and then the pastry

For the filling:

Heat oil in a pan.

Add the onions fry till they caramelize.

Add the Sweet corn and fry for another 5-6 minutes.

Take off from the flame.

Slightly cool and mix in the remaining ingredients for the filling except the green chillies if using.

Keep aside and make the pastry shell.

 For the pastry:

Preheat the oven to 180^oC

Sieve Maida and baking powder together.

Add the Buckwheat Flour.

Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.

Add in the beaten egg and gather it into a soft dough. (Use a few drops of ice cold water if does not gather together, I did not need the water)

Roll it out on a lightly floured surface and lift it up carefully and line the tin/tins that you will be baking it in. For mini Quiches roll I made 4 balls of the dough and rolled out each ball separately and then lined the tins.

Press the dough evenly to line the tin for the pastry shell and make sure make sure the dough comes a little way up the sides, so that it can hold the filling.

Pour in the filling in all the pastry cases and top with the green chillies.

Bake in the preheated oven till golden brown. (it took about 35 minutes for me)

Cool in the tin completely and then serve it in wedges.

Drop in here to see some more versions of the lovely Golden Onion Quiche.

Stone Fruit Tarts

Apricots, Peaches, Cherries, Mangoes, lychees; its the season for all these wonderful fruits. Usually, I enjoy my fruits in their natural form, as it is; with cooking or baking.A batch of peaches I bought some time back was very sour and was just lurking around in the fridge. I was thinking of ways to use-up the fruits when I saw Deeba’s post about these gorgeous tarts. The fate of my sour peaches was sealed; they along with a handful of cherries and apricots were baked to make these delectable tarts.

The other thing which attracted me to the recipe was the use of Buckwheat flour for the crust. Buckwheat Flour had been on my wishlist for quite some time. I happened to mention this in one of my comments on Deeba’s blog and Viola! my wish was granted! A few days later I received 2 packets of Buckwheat flour all the way from Gurgoan from this gorgeous girl! Thanks a lot Deeba for the BW flour and for all the inspiring recipes!

 Here’s the recipe for the Stone fruit tarts 

Original recipe on PAB here

For the crust

1/2 cup unsalted butter, melted and cooled (I used salted butter and skipped the addition of sea salt)
1/2 cup vanilla sugar
1/4 tsp pure almond extract
1/4 tsp pure vanilla extract
1/2 tsp fine sea salt (skip if using salted butter)
1 cup all-purpose flour
1/4 cup buckwheat flour
2 tbsps finely ground unblanched almonds

For the filling
200ml low fat cream (I used Amul Fresh Cream)
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tbsps vanilla sugar
1 1/2 tbsps cornflour
2 tbsps almond meal                                                                                                                500 gms fresh stone fruit, apricots & peaches, pitted and sliced                                                                                                                                         Fresh pitted cherries
Confectioners’ sugar

Method:

For the crust:

Preheat the oven to 180^oC.

Grease 4 6” tart pans.

Mix together the melted butter and sugar and blend well.

Add the extracts and the flours. Mix well to form a soft cookie like dough.

Divide it into 4 dough balls.

Evenly press each dough ball along the bottom and sides of the tart pan.

Place the pans in the oven and bake until the dough is slightly puffy and set~ 15 minutes.

Sprinkle the ground almonds over the bottom of the crust.

For the Filling:

Whisk together the Fresh cream, egg, extracts and sugar in a bowl.

Whisk in the Cornflour and almond meal.

Carefully pour the filling on the baked pastry crusts.

Arrange the sliced fruits and cherries on top.

Bake until the filling is firm and the pastry is a deep golden brown ~55 to 60 minutes.

Remove from the oven and immediately sprinkle with confectioners’ sugar.

Cool the tarts

Just before serving, sprinkle again with confectioners’ sugar.

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Since I have used fruits lurking in my fridge and have followed a recipe from one of my favourite blogs, these Stone fruit tarts are heading over to Nupur’s blog for Blog Bites 4