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Mini Chili Quiche

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Ever wondered, what the difference is between a Tart and a Quiche?

I had already pondered about this question and had come to my conclusion that was, a quiche is only savory and egg and cream is added.

A Tart on the other hand can be sweet or savory and no egg and cream is added here.

BUT, there is an exception, one Tart that brought me to the conclusion that I had to scramble those thoughts again.

You might remember the traditional northern french Onion Tart that I had posted a while back.

This particular Tart includes egg and cream.

Now, how does it come that this Tart isn’t defined as a Quiche?

Mini Chili Quiche #stepbystep #recipe masalaherb.com

I like to label my dishes correctly so that you, my dear readers can find them easily in the Index.

Even for Google users to have an easy search experience.

Here I was, with a new Chili Quiche/Tart (or whatever it was).

Thoroughly confused about the dish’s name and the irony of the French language.

Wondering which category is more suitable… Quiche or Tart.

Is it a Quiche or a Tart?

For me a quiche is something like the ever famous Quiche Lorraine.

It contains a ticker layer of cream and Eggs, but these mini goodies have only a thin layer of the latter.

So, I decided to ask the master, my all knowing french mother.

Even she was at a loss and in fact she hadn’t bothered about the difference before.

During my research What I found, was that many more people seemed to have the same question.

Many of the answers concluded that my thinking couldn’t be that wrong!

I realize how much I am missed my grandmother, she would have known an answer to this dish naming dilemma

Mini Chili Quiche #stepbystep #recipe masalaherb.com

Anyway, the chili in this recipe will surprise you.

How to make this quiche/tart?

Expecting fireworks from the heat of the chilies, you will realize that it is anything unlike that.

Of course, if you add more chilies then you might just end up with a very hot and spicy Quiche/Tart.

I did limit the green devils to 3 small home grown chilies, yet it is edible and enjoyable for non traditional spice eaters.

Coriander was included as well, giving it a great Indian twist with garam masala and other ingredients.

If you are a coriander hater, then I may suggest that you exchange it with some fresh flavorful Parsley.

Besides I know for once that coriander isn’t always available everywhere, so Parsley will save you in that case.

Mini Chili Quiche #stepbystep #recipe masalaherb.com

I baked the dish in 2 steps, first the short crust alone for about 10 minutes and then the whole assembled savory pastry for another 20 minutes.

I prefer to do it this way, so to make sure that the short crust is properly baked and to ensure the Egg cream mix doesn’t get over baked.

Just follow the steps and you will soon have your own creative freshly baked fusion Tart (sorry I meant Quiche!) in your hands.

Any questions, don’t hesitate to ask me.

I answer in a matter of minutes either on this space or on one of the social networks, Twitter, Google+ and Facebook!

Mini Chili Quiche #stepbystep #recipe masalaherb.com

Dinner Party Entry @ The Lady 8 Home >>>  http://www.thelady8home.com/2012/10/19/menu-finds-with-weekend-gala-extravaganza-dinner-party-6/

Mini Chili Quiche
 
Author:
Serves: Serves 8 mini Quiche or 1 big Quiche
Prep time:
Cook time:
Total time:
Print
 
Ingredients
For the Short crust:
  • 200 g White Flour
  • 100 g Butter
  • pinch Salt
  • little Water
For the Quiche Filling:
  • 1 Onion
  • 3 Tbs chopped fresh Coriander
  • 3-9 Green Chilies (According to your heat preference and chilli size/type)
  • 6 big Garlic cloves
  • 2 Tomatoes
  • 2 Eggs
  • 100 ml Liquid Cream
  • pinch Salt
  • pinch Pepper
  • 2 Tsp Garam Masala
Instructions
  1. For the Short crust pastry mix the flour and salt first then add the soft butter and mix it in with your hands. Add little water (2-3 Tbs) and work the dough out. The dough should not be too soft! Keep in the fridge for 30 minutes.
  2. Chop the Onion, the Garlic and the Chilli small. Mix the veggies! Cut the tomato slices and keep aside.
  3. In a bowl combine the Egg, Cream, Salt, Pepper and Garam Masala.
  4. Take out your short crust from the fridge, roll it 3 mm thick out. Preheat the oven at 180 C.
  5. Grease your quiche molds with butter and flour it. Cut and place the short crust into the mold as shown. Bake them for 10 minutes. We do that so to make sure that the pastry is properly baked!
  6. Take the baked shortcrusts in your hands and fill it with 1 Tbs of the Veggie mixture. Pour 3 Tbs of the egg cream mixture on top and place the Tomato slices to decorate as shown. Do that with all the others as well. If you are using one big Quiche mold then empty the whole veggie and egg cream mix on top and decorate with tomato to your liking.
  7. Bake them for about 20 more minutes at 180 C.
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Comments

    • Helene Dsouza says

      I heard about the crust less new wave style, yet I hadn’t tried it yet. I love my crust so I am not sure if its y kind of beer. Maybe if you would make me some Ravie, then I might get an idea of it? 😉

      Reply

  8. Nami | Just One Cookbook says

    How pretty! I love the sliced tomatoes on top that adds nice color to the quiche. My husband will prefer spicy chili quiche over any other quiche he had! 🙂 I would love to eat it if my tummy can handle spice… 😀

    Reply

    • Helene Dsouza says

      I don’t think so you should have any trouble eating them Nami. I had made it for my dad and his stomach is super sensible. He was fine and he started to like spicier food from that day onwards. Maybe you add only 1-2 for the beginning, just so that you get the feel for it.

      Chili is good for the system, it helps you too to cut a bit on body fats, meaning it curbs food attacks, and exactly that might come handy around the winter time.

      Reply

  9. Barbara Bamber | justasmidgen says

    It’s a confusing question.. but isn’t quiche always round.. and has eggs. Tarts are any shape and can pretty much have whatever they want:D I may sound like I know, but I really don’t, but I said it with such conviction, didn’t I? Tart.. quiche.. they all sound yummy to me.. especially this recipe!!

    Reply

    • Helene Dsouza says

      haha Barbara, thats an other good question, in fact I never thought about the form. We ll throw in the question as well! Thre must be somebody who can explain us and answer all those quiche and tart related questions, so confusing by now.

      Your conviction is a bit addictive Barbara. 😉 Thanks dear!

      Reply

  10. Liz says

    Oh, boy does this look yummy, Helene!! Even the picky hubby would like this if the chiles weren’t too spicy 🙂 I could eat this 3 times a day!

    Reply

    • Helene Dsouza says

      I had it three times in 24 hours that day. I made quite a big batch cause I knew the restaurant stuff from bihar would love it. Let me know if you make it and how your husband liked it!

      Reply

  17. Coffee and Crumpets says

    Quiche/ tart…all the same, looks delicious! I believe quiches always have eggs and cream, a tart can just have vegetables or cheese, without the need for a filling ( would that then be a pizza??!! on no…)

    Nazneen

    Reply

  18. mjskit says

    This is very strange – just yesterday I was asking the same question. What is the difference between a tart and a quiche? I came to somewhat the same conclusion that you did. 🙂 What a great quiche! Love the chilies with the garam masala. Great combo!

    Reply

    • Helene Dsouza says

      That is indeed a strange cooincident. maybe mind reading? 😉 Good so my thinking can’t be that wrong after all if you see it the same way, and you are a food expert in my opinion. =)

      Reply

  21. Helene Dsouza says

    lol Sanjeeta, so after all the post is clearing up some questions here. =) I wish I could sen you over a slice or two, I wouldn’t mind baking some more in the heat, if I can share it right now.

    Reply

  24. LinsFood says

    Lovely post, Helene! I’m a chilli addict and love growing them in the summer and still have a couple on their last legs on my kitchen windowsill at the moment! I love the question you started your post with, it’s what I ask my students in our pastry classes! So funny! I LOVE the filling here! YUMMY!

    Reply

  27. Cass @foodmyfriend says

    Yum! These look so delicious. I could eat one with a crunchy salad right now. I love the second shot with the piece cut out. The pastry is so neat. Mine normally crumbles!

    Reply

    • Helene Dsouza says

      Thank you Cass! That’s my fav shot as well. If you follow this recipe, you will be fine and your short crust will be more solid. Let me know how u faired with the recipe and if you need any help just let me know!

      Reply

  29. kitchenriffs says

    Really nice recipe – love the flavors. I’d go with calling this a quiche, too. I think of a quiche as having a custard base (eggs and milk or cream), usually with the quiche enveloping all of the ingredients. With a tart, I usually think pattern – you can see the ingredients, and you often place them in a nice design so they’re pretty. It’s an interesting question, though. Usually the difference between the two is pretty obvious, but not always. I hadn’t considered this before – definitely needs a bit more thought!

    Reply

    • Helene Dsouza says

      That’s a nice point to consider with the “visibility” of the pattern, I hadn’t thought of that before, but it makes absolutly sense in my opinion! Hehe we have just started the food philosophy. 🙂

      Reply

  32. Brooks says

    Helene, I’m loving these mini chili quiches. I’m a chilihead and I adore the peppers in my garden. This year I added a ghost pepper plant and the first fruit just turned a glorious orange-y red. Perhaps this quiche recipe may be the ideal choice for the pepper!

    Reply

    • Helene Dsouza says

      Even my mum has never dared to add chilli to a quiche. chilis are not that common in Europe, but since I introduced her to the spice and showed her how to use it in European cooking, she has found a liking for it. =) Let me know what u think of the dish after making it charlie! 😉

      Reply

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