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Baby Corn and Yoghurt Quiche


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Baby corn and curds make a tangy pie, which apart from being mouth-watering, also makes for a wholesome meal.

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Preparation Time: 
Makes 1 quinche (6")
Show me for quinche (6")


Ingredients

1 recipe shortcrust pastry
1/2 cup boiled baby corn
1/4 cup grated processed cheese

To Be Mixed Into A Filling
3/4 cup hung curds (chakka dahi)
3 tbsp plain flour (maida)
a pinch of sugar
a few drops of tabasco sauce
salt and to taste

Method
  1. Spread the filling evenly over the short crust pastry.
  2. Layer the baby corn over the filling and top with the cheese.
  3. Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes.
  4. Cut into 4 equal wedges and serve hot.
RECIPE SOURCE : Baked DishesBuy this cookbook
1 review received for Baby Corn and Yoghurt Quiche
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, December 03, 2010

Beautifully French with a dash of Tabasco! Its cheesy and tangy and very delicious! Goes well as an accompaniment to a grander menu!
2 of 3 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 03, 2010 by Leena_Dhoot

Beautifully French with a dash of Tabasco! Its cheesy and tangy and very delicious! Goes well as an accompaniment to a grander menu!

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2 of 3 members found this review helpful
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