Corn Curry Quiche Recipe
How to make Corn Curry Quiche
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Crispy tart base filled with coconut milk, corn and a custard filling, and baked till perfection. Top it with some cheese and fried onions to relish its taste. This corn curry quiche is ideal for a dinner party.
- Total Cook Time1 hr
- Prep Time 30 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Corn Curry Quiche
- For Shortcrust Pastry:
- 150 gram Flour
- 3 gram Salt
- 3 gram Icing Sugar
- 75 gram Butter (cold)
- 37.5 gram Eggs
- 10 gram Water
- For Filling:
- 10 gram Madras Curry Powder
- 2 gram Yellow Chilli Powder
- 7 gram Fried Onions
- 1 Onion (chopped)
- 7 Garlic (chopped)
- 2 Green Chillies
- 2 gram Ajjwain
- 350 ml Coconut Milk
- to taste Salt
- 200 gram American Corn
- For Custard:
- 100 gram Coconut Milk
- 8 gram Yolk
- 15 gram Cheese
- 5 gram Fried Onions
- to taste Salt
- to taste White Pepper
- For Topping:
- 150 gram American Corn
- 5 gram Fried Onions
- 10 gram Oil
How to Make Corn Curry Quiche
1.
For shortcrust pastry:Combine flour, salt, and icing sugar. Add cold butter and mix till bread crumb consistency. Stream in eggs, water and mix till it resembles cookie dough.
2.
For filling:In a pan, heat up oil and add garlic, onions, ajjwain and green chilli.
3.
Add madras curry powder, yellow chilli powder and fried onion and continue to saute.
4.
Pour coconut milk with some water and mix. Add corn and simmer till the corn is fully cooked.
5.
For custard:In a bowl, combine coconut milk, egg yolk, fried onions, salt and pepper.
6.
Pour this mix into the prepared tart base. Top with cheese and bake at 165 degrees for 15 mins
7.
For topping:Heat up oil in a pan. Add corn and fried onions and saute.
8.
For assembly:Bake the tart base. Pipe the filling into the base.
9.
Add custard and bake at 165 degrees for 15 mins. Top with the sauteed corn and fried onions.