New Recipe

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I will copy paste the recipe from Anita’s blog with minor variations:



  • 1 cup all-purpose flour + a little more when you roll out to make the crust
  • 1/4 teaspoon dried oregano
  • dash salt
  • 6 tablespoons butter( or substitute 3 Tbsp of shortening)
  • 3 to 4 tablespoons milk


  • 2 cups shredded sharp Cheddar cheese ( I added less than a cup… you can add more. It will add to the taste)
  • 1/2 cups frozen peas and diced carrots, beans cooked and well-drained. I used all cooked veggies- beans, peas, carrots, baby corn. Next time I will add sausages also.
  • 1/2 cup frozen paneer… I was reluctant to use this but liking it now
  • 3 tablespoons flour… maida
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder(optional)… I didn’t have any so used garlic paste
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 1/4 cups milk
  • 4 eggs, beaten.. Used 3 and still had some leftover. I think 2 would have been ideal for the smaller size I made.


  • Combine flour, 1/4 teaspoon oregano.
  • Cut in 3 tablespoons butter and 3 tablespoons shortening (or all butter like I did) until mixture resembles coarse crumbs.
  • Sprinkle with the milk, one tablespoon at a time, mixing until dry ingredients are moistened. Shape dough into a ball. Roll out on a lightly floured surface to form a circle 12-inches in diameter. This is the difficult part. Mine didn’t reach the upper edges of the container. Thats why I had to use less eggs. I guess, the egg mixture should not be more than the height of the pastry.
  • Line a 9-inch pie plate with pastry; turn under edges and flute, forming a rather high rim.

For filling,

  • Combine cheese, vegetables, flour, salt, oregano, garlic powder, and pepper; gently toss.
  • Place cheese mixture in bottom of pie crust.
  • Melt butter in a skillet; saute onion until tender, about 5 minutes.
  • Sprinkle onion over cheese mixture.
  • Combine milk and eggs; pour over cheese mixture.
  • Add the paneer pieces
  • Bake at 350° 45 to 50 minutes, or until a knife inserted in the center comes out clean. I baked for 20 mins since size was smaller
  • Let vegetable Quiche stand 10 to 12 minutes before serving.
This is a simple dish but healthy (if you avoid the cheese) and can be eaten as light dinner or a heavy snack. I was not sure if eggs need to be beaten by a beater. I didn’t… maybe I should have.
Try it.


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