Quiche Legum | How to make Quiche Legum

By Siddhii Kolwaddkar  |  10th Nov 2016  |  
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  • Quiche Legum, How to make Quiche Legum
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About Quiche Legum Recipe

A delicious quiche cooked in a French-Japanese style.

Quiche Legum, a deliciously finger licking recipe to treat your family and friends. This recipe of Quiche Legum by Siddhii Kolwaddkar will definitely help you in its preparation. The Quiche Legum can be prepared within 60 minutes. The time taken for cooking Quiche Legum is 75 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Quiche Legum step by step. The detailed explanation makes Quiche Legum so simple and easy that even beginners can try it out. The recipe for Quiche Legum can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Quiche Legum from BetterButter.

Quiche Legum

Ingredients to make Quiche Legum

  • Pastry sheet Ingredients:
  • Cold unsalted butter, cut into small cubes- 100 gm
  • maida- 250 gm
  • Cold water- 1 tablespoon
  • sugar- A pinch
  • mushrooms- 2 packet
  • onion- 2 medium sized, chopped finely
  • capsicum- 1 medium sized, chopped finely
  • cauliflower- A small portion, flowers detached, around 1 cup
  • oil to saute
  • Amul processed cheese- 1 tablespoon
  • 2 eggs
  • Soya sauce- 1 + 1/2 tsp
  • salt to taste
  • Black pepper to taste
  • Milk 1+ 1/2 cup

How to make Quiche Legum

  1. To prepare the pastry sheet, add the cold butter to the APF/ Maida, salt, sugar and rub it in. (Make sure the end result looks like bread crumbs.)
  2. Add in a little water, so that the dough ball is formed. Make sure to knead it for only 10 seconds so as to avoid the over kneading of the dough.
  3. Shape the dough in a round thick disk and wrap it with cling film or plastic wrap. Refrigerate it for 30 minutes or you can refrigerate it for a day as well.
  4. For the filling, heat up a pan first, add small amount of oil, then add in the onion and finally chopped mushrooms into it, saute and cook till the water in the mushrooms evaporate.
  5. Once all the water is gone, add salt to it and mix it well. Next, add the soya sauce directly on the pan so as to give it a good colour.
  6. Take the milk and boil the cauliflower in it, so as to remove the pungent smell of it, which some find very hard to get used too. Add a pinch of salt in the milk along with the cauliflower.
  7. Take the mushroom mixture out and spread it, so that it cools down easily.
  8. In a pan, heat oil, then add capsicum to it and saute till it's half cooked. Also drain the cauliflower from the milk, make sure not to throw the milk away.
  9. Now add the cauliflower to the capsicum and saute it till the capsicum is fully cooked.
  10. Take the pastry sheet out and flour the surface well, start rolling the dough bigger than your 8 inch cake pan.
  11. Roll the dough with 0.3cm thickness and put it gently in the cake pan, line the sheet well inside the round pan and cut the excess off. (Don't forget to poke it with a fork, otherwise the pastry will puff up.)
  12. Preheat the oven to 340 °F/ 170°C on a baking mode. Then bake this pastry for 20 mins till it's light golden in colour. Make sure that you don't stretch the dough while putting it in the cake pan.
  13. Once it turns golden, take it out of the oven and let it cool down completely. Once cooled, line the bottom of the pastry surface with mushrooms and vegetables.
  14. Crack the eggs and whisk it well, scraping the bottom so as to not form any kind of foam. Add the remaining milk along with the one you boiled cauliflower in and mix it well. Adjust salt as per taste and add black pepper to it and mix.
  15. Pour this egg mix on the vegetables, then add the amul cheese on top of it very carefully. Once the oven is done preheating for 165° C/ 330°F bake it for 30-35 mins till the centre is a little wobbly.
  16. Once it is baked, let it sit for 15 minutes and serve it.

My Tip:

Make sure you don't over knead the dough. Taste the mix for salt and seasoning. Keep an eye on it while it's baking so that you can take it out easily when it reaches the perfect stage. This dish is usually eaten in France as a lunch menue.

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