Ingredients
BASE- 1/3 cup melted butter 1½ cups maida (plain flour)
- 3 tbsp water, or as required
- ¼ cup grated cheese
- ½ cup cooked corn, 75 gm mushrooms - sliced finely (¾ cup)
- ½ tbsp. butter
- 1½ cups (150 gm) grated cheddar or pizza cheese
- 3 tbsp cream
- 1 tbsp tomato puree, 1 tbsp cornflour
- ½ tsp salt, ¼ tsp ground white pepper
- ½ tsp dried basil or ½ tsp dried oregano
- 1 medium tomato – sliced into thin rings and cut into half
Instructions
- Combine the butter and flour, rubbing well until it looks like bread crumbs. Add cheese to the mixture. Add just enough water to bind and knead lightly to a firm dough. Press the mixture into a buttered 9 inch quiche or flan tin. Press carefully to get a well leveled base. Prick with a fork all over to avoid the crust from puffing up during baking.
- Bake the quiche crust in a hot oven (200°C/390°F), for about 15-20 minutes, until light golden brown. Allow to cool.
- Heat butter. Add sliced mushrooms and cook till water evaporates and they turn dry. Add corn and cook for a few seconds. Remove from fire.
- In a cup, mix together – cream, tomato, puree, cornflour, salt, pepper, oregano or basil. Keep aside.
- Spoon corn mixture into the cooled quiche crust smooth out.
- Sprinkle 1 cup grated cheese on it, keeping ½ cup for the top.
- Spread the cream mixture on the cheese. Press the slices of tomato on top, sprinkle with the remaining cheese.
- Bake in a preheated oven set on 190°C/375°F for about 20 minutes or until the filling is set and the top is golden. Allow to cool before slicing.