When you feel inspired, anything works out and you come up with all kinds of new, awesome discoveries! I have been baking my soul out since we finaly got an oven at home. The oven is THE tool of any kitchen, you ought to have one, or you are bummed! All those years, I had time to think of the “what if I had an oven and could bake an Indian inspired Quiche with a twist”! A couple of months back I had surprised my parents in Europe with some new style Tarts and Quiche, however I was missing those Exotic Asian ingredients. I made up for the time lost and baked you a lovely, light spicy Breadfruit and Luffa Vegetable Quiche. I call it the “Quiche de Goa”.
The Quiche is a savory custard type from the french cuisine. A traditional quiche consists of a pastry, egg cream mix and lard. However, nowadays different type of quiches are known all over the world as well, such as the Quiche Lorraine, Quiche au champignons or the Quiche a la Provencale. I have eaten my fare share of Quiche in my life, at least once a week my mum would make one for dinner. I needed something different and at the same time I wanted to share something with my south Asian followers, which they could easily recreate with some excellent seasonal Vegetables. So, this new creation of mine, the Quiche de Goa, is stuffed with some marinated, tiny bit spiced, finely cut, fresh Breadfruit pieces and the recently introduced Luffa and a handful of Tomato and some Onion slices.
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Breadfruit is a round, starch stuffed tropical fruit, growing in south east Asia and on the pacific Islands. I, myself got to know about this fruit some 16 years back, when my family and I had visited a french Caribbean Island. Already back then we loved it ! It tastes very plain, kind of like Potato or Eggplant. It’s not juicy as such but it leaves a sticky substance, that is really annoying to work with. You can compare the stickiness to a jackfruit, so in this case there is only one solution to clean and cut the fruit without having to cry out loud in despair, oil it. I use home made Coconut oil on my hands, on my cutting board and most importantly on the knife! Something happens to the Breadfruit when it gets in contact with the oil, it turn very quickly brown , more then usual and the sticky substance kind of turns white. That doesn’t affect the fruits quality or taste and the color change doesn’t matter cause the yummy Vegetable/fruit is going to be coated with some quality Turmeric powder, some Coconut Vinegar and a couple of more ingredients.
(It’s not dirty, that’s the rainy season effect! ^.^)
Young Breadfruit Tree
Turmeric has some great antibacterial/fungal properties and Coconut Vinegar as well, which makes the recipe a very healthy little treat and fitting for the humid, infection loaded rainy season. Instead of making one huge Quiche, I decided to make Mini quiche. It’s so much easier to eat those small ones and in the same time it can be served as an Appetizer treat. Small quiche take less time to cook as well, but if you prefer to make it in a bigger mold feel free to do so!
- 200 g White flour
- pinch Salt
- 100 g Soft Butter
- little luke warm Water to mix
- 150 g Breadfruit (~1/4 Breadfruit)
- 150 g Luffa (~1/3 of a Luffa)
- 1 medium Onion
- 1 Tomato
- Oil to fry
- ½ Tbs Turmeric Powder
- pinch Chilli Powder
- pinch Salt
- pinch Pepper
- 1 Tsp Garam Masala
- dash Coconut Vinegar
- 1 Tbs Garlic Paste
- 2 Eggs
- ⅛ l Cream
- pinch Salt
- pinch Pepper
- First we start to make the short crust pastry. Mix flour and Salt and add the soft Butter. Start to mix and work the flour and butter to a dough. Add in little Water accordingly, but be careful with the amounts! Work it out well to a smooth dough. Keep in a cold place for 30-60 min until it is a bit hard but workable.
- In the meanwhile, we continue with the Breadfruit. Oil your hands, your knife and the cutting board well! Peel the fruit, quarter it and discard the core as shown.If it gets brown, that's normal!
- Cut the Breadfruit into small thin 2 cm long sticks. Add all the marination ingredients as mentioned above and mix it all well, so that the fruit is covered yellow. Keep aside for 10 minutes!
- Clean and dice the Onion Tomato and Luffa (Ridge gourd) accordingly.
- In a pan heat up the oil and stir fry the Onion, Tomato and Luffa till soft and take out of the pan.
- Now stir fry the Breadfruit for at least 5 minutes till it is soft.
- Butter and dust your quiche form(s) with flour and keep aside.
- Preheat your oven!
- Part your short crust dough into 6 pieces and roll out each one to 3 mm. Place your form on top as shown and calculate approx. 2 cms extra around the mold and cut out. [url:14]
- Place the dough carefully into the molds and fit it well in, by tucking it a bit in or by removing excess dough. Make some wholes with a fork at the bottom of the dough so that it wont puff up at the center and place some clean beans on top as weight.
- Bake them at 200 C., until the pastry has come up and looks cooked, for around 10 minutes.
- In the meanwhile mix the savory quiche custard ingredients (eggs, cream, salt, pepper) in a bowl smooth.
- Remove the Beans and fill the unfinished quiche first with the Luffa Onion mix, then with the Breadfruit filling and top it all with the liquid custard mixture.
- Bake it at 200 C., till the short crust is puffed up and a bit golden, approx. 20 minutes long. The custard mix will bloat up, that's ok and once out of the heat will come back down.