How to make Corn and Broccoli Quiche -
This quiche is versatile and relatively easy to make, and gets effortlessly polished when served at the table. A must-try for hearty, family meals
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn kernels (मकई के दाने), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : French
Course : Snacks and Starters
For more recipes related to Corn and Broccoli Quiche checkout Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora, Makai Palak Mirchein . You can also find more Snacks and Starters recipes like Fried Baingan Italian Minty Prawns Dabeli Bruschetta Phal Subz Seekh
Corn and Broccoli Quiche Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Corn and Broccoli Quiche Recipe
Corn kernels 1 cup
Broccoli , cut into small florets and blanched 1/2 medium
Phyllo sheets 8
Melted butter as required
Butter 1 tablespoon
Pine nuts 1 tablespoon
Dried mixed herbs 1 teaspoon
Black peppercorns , crushed to taste
Salt to taste
Processed cheese , grated 1 tbsp + For topping
Eggs 2
Fresh cream 1/2 cup
Tomato ketchup to serve
Method
Step 1
Preheat oven to 180° C.
Step 2
Place one phyllo sheet on the worktop and brush some melted butter on top. Place another phyllo sheet on top and again brush some melted butter on top. Repeat this with the remaining phyllo sheets.
Step 3
Cut each set into 4 equal rectangles.
Step 4
Line each dent in a cupcake mould tray with a rectangle.
Step 5
Heat butter in a non-stick pan. Add pine nuts and toast for 1-2 minutes. Add corn kernels, broccoli florets, dried mixed herbs, crushed peppercorns and salt, mix and cook for 1 minute. Add 1 tablespoon processed cheese and mix well. Transfer into a bowl.
Step 6
Break eggs into a bowl, add cream, salt and crushed peppercorns and beat well. Add to the corn-broccoli mixture and mix well.
Step 7
Put the corn-broccoli mixture into the lined cupcake moulds till ¾ full and top with some processed cheese.
Step 8
Put the tray into the preheated oven and bake for 5-10 minutes. Remove from oven.
Step 9
Bring the tray out of the oven, demould the quiches, arrange them on a serving platter and serve warm with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
