Monday, February 18, 2013

Carrot Leaves & Walnut Quiche (Healthy version)

I just tried how it works if carrot leaves are used for Quiche and definitely I will make it again. 

  1. Wheat Flour- 11/2 cups
  2. White Flour - 1/2 cup
  3. Walnut Flour – ¾ cup
  4. Olive oil- ½ cup
  5. Salt- ½ tsp
  6. Red chili flakes - 1/4 tsp
  7. Ice cold water- 6 tbs
  8. Egg white - 1 Nos.(of one egg).
Method of Preparation
1. Keep olive oil in the freezer for one hour so that it hardens.
2. Combine both the flour and salt together; Keep aside half cup of white flour for dusting and rolling.
3. In a food processor process everything together until well combined.
4. Roll the pastry with a rolling pin to a disc of the same size and shape of the pastry pan.
5. Poke the pastry with a fork and refrigerate for minimum 2 hours.
6. Bake for ten minutes.
7. When the crust is cold enough brush the egg white on it.

For the filling:
  1. Fresh carrot leaves (chopped) – 4 cups
  2. Cherry Tomato (sliced) – 6 Nos.
  3. Yellow Capsicum (chopped) - 2 cups
  4. Onion (chopped) – 1 cup
  5. Garlic (chopped) – 3 cloves
  6. Cottage cheese– 2 cups
  7. Grated parmesan cheese- 1/2 cup
  8. Eggs – 5 Nos.
  9. Pepper- 1/2 tsp
  10. Dried Red Chilli Flakes – 1 tsp (optional)
  11. Thyme - 1 tsp
  12. Salt – as per requirement
  13. Olive oil - 2 tbs
 Method of Preparation
  1. Wash and drain the carrot leaves and chop it fine.
  2. In a pan sauté the onion and garlic in oil until it turns translucent.
  3. Add salt, pepper, the chopped carrot leaves and capsicum. Sauté well till all the water evaporates; Keep aside.
  4. In a large bowl whisk together the eggs and season it with salt, pepper, thyme and crushed red chili flakes.
  5. Toss in the carrot leaves mixture over the pre-baked pastry shell.
  6. Pour the egg over the spinach mixture.
  7. Spread the cheese and cherry tomatoes on top.
  8. Bake in the preheated oven (at 180C) for twenty minutes or until a skewer inserted at the centre come out clean.

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