The best quiche I have ever had is the one Freeda Aunty used to make. It was on my list of bakes to try out a quiche, and the sweet punch roll out their dish for September, making it all savoury with a quiche. An excellent choice!
For the pastry:
Butter (frozen) -100g (preferably unsalted)
Baking powder-1/4 tsp
Ice cold water-as required ( which will be a few drops)
Sieve maida ,salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand. Add in the beaten egg and water and gather it into a soft dough. Roll it out on a lightly floured surface and lift it up carefully and line the tin that you will be baking it in.If it breaks up and you need to do a patch work, big deal! It wouldn't be seen outside.Which ever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.
Boiled and shredded chicken-1/2 c ( you can substitute it for paneer or other veggies of your choice)
Onion-250 g ,chopped
Cheese-100g (cheddar will work fine)
Salt and pepper to taste
Oil- as needed.
Heat oil and slightly fry the chicken/paneer til it is golden brown. Add in the onions and fry till onions have caramelized. Switch off the flame. Add milk, cheese, beaten eggs, salt and pepper and mix well. Pour into the pastry case and bake for 25 mins or till golden brown. Let it cool in the tin completely . Serve it in wedges.