Keema Matar Quiche

Ingredients list for Keema Matar Quiche

• 500 grams Mutton mince (keema)
• 1 cup Frozen green peas
• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 10 cloves Garlic , chopped
• 1 inch Ginger , chopped
• 3 medium Onions , chopped
• 1/2 cup Tomato puree med
• to taste Salt
• 1 1/2 tablespoons Coriander powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Cumin powder
• to taste Black peppercorns , crushed
• 1/2 teaspoon Green chilli , chopped
• 1 teaspoon Red chilli powder
• 1/2 tablespoon Lemon juice
• as required Processed cheese , grated
• 2 Red cherry tomatoes , halved
• to serve Tomato ketchup
• Short crust dough
• 1 1/2 cups Refined flour (maida)
• 1 cup Oats flour
• 100 grams Butter , chilled
• to taste Salt
• as required Chilled milk
• 1 cup Black eyed beans (lobia)
• Custard
• 2 Eggs
• 1/4 cup Fresh cream
• 1/4 cup Milk
• to taste Salt
• to taste Black peppercorns , crushed

Method

1. To prepare short crust dough, take refined flour and oats flour in a bowl. Cut butter into small pieces, add to the flours and rub between your fingers till it resembles breadcrumbs.
2. Add salt and mix well. Add some milk and mix till well combined. Do not over-knead. Cover with a cling film and refrigerate for 10-15 minutes.
3. Preheat the oven to 180ºC.
4. Line aluminium quiche mould with the dough. Lightly flatten the lined mould with a rolling pin to level it out and trim the excess dough off the edges. Prick holes all over the base.
5. Place a parchment paper over the base and fill it with black eyed beans. Place the mould on a baking tray, put the tray in the preheated oven and blind bake for 10-12 minutes. Discard beans from the baked base.
6. Heat oil in a non-stick pan, add cumin seeds, garlic and ginger, mix and sauté till raw aroma goes away. Add onions and sauté till the onions turn translucent.
7. Add mutton mince and mix well. Cook on high heat for 2-3 minutes. Add tomato puree and mix well. Add salt, coriander powder, garam masala powder, cumin powder, crushed black peppercorns, green chilli and red chilli powder and mux well. Add little water and mix well. Cover and cook on medium heat for 5-6 minutes or till oil separates.
8. Add ½ cup green peas and lemon juice, mix well and cook on low heat for 15-20 minutes.
9. For the custard, break eggs into a bowl and beat slightly. Add cream, milk, salt and crushed black pepper corns and mix well.
10. Spread the keema on baked quiche base. Pour the egg custard on top. Sprinkle grated cheese and place halved cherry tomatoes and the remaining green peas over the cheese.
11. Bake in the preheated oven for 15 minutes or till the cheese melts and turns golden.
12. Remove from the oven and place it on 2 inverted shot glasses and press lightly on sides to demould. Transfer onto a serving platter. Serve with tomato ketchup.