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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.

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Corn and Broccoli Quiche

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Main Ingredients Corn kernels, Broccoli
Cuisine French
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Corn and Broccoli Quiche

  • 1 cup Corn kernels
  • 1/2 medium Broccoli , cut into small florets and blanched
  • 8 Phyllo sheets
  • as required Melted butter
  • 1 tablespoon Butter
  • 1 tablespoon Pine nuts
  • 1 teaspoon Dried mixed herbs
  • to taste Black peppercorns , crushed
  • to taste Salt
  • 1 tbsp + For topping Processed cheese , grated
  • 2 Eggs
  • 1/2 cup Fresh cream
  • to serve Tomato ketchup

Method

  1. Preheat oven to 180° C.
  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.
  3. Cut each set into 4 equal rectangles.
  4. Line each dent in a cupcake mould tray with a rectangle.
  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.
  6. Break eggs into a bowl, add cream, salt and crushed peppercorns and beat well. Add to the corn-broccoli mixture and mix well.
  7. Put the corn-broccoli mixture into the lined cupcake moulds till ¾ full and top with some processed cheese.
  8. Put the tray into the preheated oven and bake for 5-10 minutes. Remove from oven.
  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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