Prep Time: 1 hour Cook Time: 55 minutes
Total Time: 1 hour and 55 minutes
Yield: Serves 8
Ingredients
- 3 cups FMF Babakau Mix*
- 3 tablespoons of cold water
- 4 large eggs
- 4 tablespoons of margarine
- 4 tablespoons of flour
- 2 cups of milk
- 1/4 teaspoon each salt and pepper*
- up to 1 cup or more shredded or crumbled cheese (see recipe note)
- 1 whole bundle of bhaji cleaned and chopped
- 1 large onion sliced thinly
- 1 large chilli chopped fine ( optional)
- optional toppings for serving: extra cheese, chopped herbs, & freshly ground pepper to taste
Note: When adding the cold water you may require more than the recommended amount to bind the dough for the pie crust. Also note, when adding the cheese you may add more if that is your preference, the same goes for the filling. Adding cooked ham or chicken is a great way to add flavour.
Method
- Pie crust: It is better to make sure my pie dough is prepared before starting on the quiche. Make the pie crust by adding the 1 cup of margarine to the Babakau mix.
- Rub in the margarine till the mixture is like fine crumbs, add in the cold water to the dough.
- Grease your 10 inch round cake tin and press it in like a pie crust or any preferred tin size you have available.
- Preheat oven to (190°C). Pre bake your pie crust for 15 minutes
- In a pot on the stove, melt the margarine and the add the flour gradually whisking it in to avoid lumps.
- Slowly add the milk and stir making sure there are no lumps, season with salt and pepper.
- Turn of the stove and whisk in the eggs
- Stir in the cooked filling and add the cheese
- Pour the filling and add extra cheese on the top of the quiche.
- Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake.
- Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving– it’s fantastic at room temperature!
- This quiche makes great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
