|Quiche made with salami and foraged greens.:)|
When I bake a quiche I usually go around my potted plants for a little foraging. Who'd have thought that the forces of nature would be so kind as to distribute an amaranth here and a goosefoot there? And there's another edible 'weed', well, almost missed it behind the little eggplant! And I have a little bunch that will surely enhance the flavour of the dish! Both the greens mentioned here taste somewhat like spinach and can be cooked in very little time and that suits me fine. Soon the first rains of the year will make a sporadic appearance and more gems will surely crop up in my little space...
The basket on the left has a few young amaranth sprigs, goosefoot, a few leaves of a variety of brassica and some spring onions. These yellow blooms of the brassica attract many tiny pollinators. I use them in my salads and I thought that a bit of sunshine on my quiche would look pretty!! Goosefoot (of the genus Chenopodium) is also known as lamb's quarter and as bathua in Hindi. It's available in abundance particularly during the cooler months.
220 grams all-purpose flour
100 grams butter, chilled and cubed+ a little extra for greasing the tin& the silver foil
1 large egg+ 1 yolk for the egg wash during blind-baking
Pinch of salt
Ground pepper (optional)
Transfer the butter to a large bowl. Add the ground pepper and mix it well.
Add the butter and rub till the mixture turns crumbly.
Add the egg and bring the dough together.
Shape like a sausage and wrap in clingfilm.
Chill for at least 40 minutes.
Take it out and roll into a circle larger than the tin.
With the help of the rolling pin, place it on the greased tin unfurling as you go.
Press the sides and trim off the edges. Sometimes I make a double-edged border by tucking the surplus dough inwards.
Chill it again for 15 minutes or so.
Butter a piece of greaseproof paper or silver foil and place it on the pastry with the buttered side downwards. Taking no chances here as sometimes, the paper gets stuck to the dough!
Place the baking beans and bake in a preheated 180C oven for 10 minutes.
After 10 minutes, remove the beans and brush the pastry with the egg yolk.
Put it back into the oven and bake for another 10 minutes.
Remove and set aside as you prepare the filling.
6-7 chicken salami pieces
1 onion, finely chopped
Coarsely ground pepper
4 cubes of Amul cheese, grated
150 ml Amul cream
1 cup of washed and chopped greens
Oil to fry
Heat very little oil in a non-stick pan and fry the salami for a few minutes. Remove.
In the same pan, add the chopped onions and fry till the colour changes.
Add the greens and cook till done. This will take a few more minutes.
Take a bowl and beat the eggs in it. Add the cream and whisk till well-blended.
Add the pepper. I did not use salt here as the salami and the cheese had enough of it.
Place the salami on the bottom layer. If you like, you can tear them up.
Scatter the onion and greens mix on top of the salami.
Scatter the grated cheese on top of this mix.
Finally, the cream and eggs can go in.
Bake at 180C for 25-30 minutes. Remove when it is golden brown. Cool and cut into wedges.