Keema Matar Quiche

Ingredients

• 500 grams minced mutton (kheema)            
• 1 cup green peas                      
• 3 tablespoons oil                        
• 1 teaspoon cumin seeds                    
• 1½ inch ginger piece, chopped                
• 10 garlic cloves, chopped                
• 2 green chillies, minced            
• 3 medium onions, chopped                  
• 4 large tomatoes, pureed                
• 1½ tablespoons coriander powder                
• ½ teaspoon cumin powder                    
• 2 teaspoons red chilli powder                
• Salt to taste                        
• 1 tablespoon chopped fresh mint leaves         
• 1 tablespoon lemon juice                    
• ½ teaspoon garam masala powder 

Short crust dough

• 2½ cups refined flour
• 100 grams butter, chilled
• 1 egg yolk
• Salt to taste
• Chilled milk as required

Custard 

• 2 eggs
• ¼ cup fresh cream
• ¼ cup milk
• Salt to taste
• Crushed black peppercorns to taste

Method

1. To prepare short crust dough, take flour in a bowl.
2. Cut butter into small pieces, add to bowl and rub between your fingers till it resembles breadcrumbs.
3. Add egg yolk and salt and mix well. Add some milk and mix till well combined. Cover with a cling film and refrigerate for 10-15 minutes.
4. Cut dough into halves and line two aluminium quiche moulds with each portion of dough. 
5. Preheat oven to 180º C.
6. Lightly flatten the lined moulds using a rolling pin to level it out and trim the excess dough off the edges.
7. Place a parchment paper into the prepared moulds and fill it with some beans. Refrigerate for 10-15 minutes.
8. Place the moulds on a baking tray, put the tray into the preheated oven and blind bake for 10-12 minutes. Discard beans from the baked base. 
9. Heat oil in non stick wok.  Add cumin seeds and when they turn brown add ginger and garlic and sauté till browned.
10. Add green chillies and mix.  Add the onions and sauté till well browned.
11. Add the tomato puree and sauté for 4-5 minutes. 
12. Add coriander powder, cumin powder and mix.  Add a little water to the red chilli powder and mix well to make a paste.  Add 1 tablespoon of this paste and mix well.  Sauté for 2-3 minutes or till the oil begins to separate. 
13. Add salt and the mutton mince and mix well. Cook till the mince is cooked and most of the moisture evaporates leaving a thick gravy.
14. Add mint leaves, lemon juice and garam masala powder.  Mix well.  Add the green peas and mix.  Simmer for 2 minutes.
15. Fill the baked base with cooked khema matar mixture.
16. To prepare custard, break eggs in another bowl. Add cream, milk, salt, crushed peppercorns and whisk well. 
17. Pour the custard over the prepared quiche. Put the tray back into the preheated oven and bake for 5-10 minutes.
18. Put some mint chutney on one side of a serving platter and spread with a spoon to make pattern. Top with a few cherry tomatoes, radish slices and some micro greens. 
19. Place a fork on other side of the platter, dust some chilli powder on top and carefully remove the fork to create a pattern.
20. Demould the quiche, cut into wedges and place on the prepared platter.
21. Serve hot.