Quiche is a savory usually made with pastry crust. In this recipe, the Pastry Crust is replaced with a homemade Puff/ Filo (Phyllo) Pastry. Overall it is a little time consuming, but the final result is ultimate. The sundried tomatoes and the shiitake mushrooms make an amazing combination. The fragrant freshness of rosemary and the flavor of sweet onion relish is just perfect.
Total Time: 1 hour
Ingredients:
For Onion Relish:
1 medium size onion – Julienne Cut
1/4th cup brown sugar
1 tbsp Olive Oil
½ tbsp Chili Vinegar
Salt and Crushed Pepper as per taste
For Filo Pastry:
2 Cups All Purpose Flour
1 tsp Salt
½ tsp Baking Powder
2 tbsp Extra Virgin Olive Oil
3/4 cup Luke Warm Water
For Toppings:
3/4th cup shredded mixed Cheddar & Mozzarella cheese
7 to 8 Sundried Tomatoes soaked in hot water for 1 hr
4 to 5 Shitake Mushrooms soaked in hot water for 1 h
Fresh Basil and Rosemary
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Method:
For Onion Relish:
In a non stick pan put the oil and sauté Onions till they turn translucent.
Squeeze out water from the soaked Sundried Tomatoes and Mushrooms. Add the water to the onions and cook for about 5 to 6 mins on low till water reduces. Add in the sugar, vinegar, salt and pepper and cook on low for another 5 to 6 mins till sugar dissolves and becomes like a sticky jam kind of constancy.
Let the mixture cool.
For Filo Pastry:
Take a large mixing bowl and sift flour, salt and baking powder into it.
Make a small well in the center and add oil.
Add ½ cup of water and mix well. Once dough starts coming together add remaining 1/4th cup and form into dough. TIP: Dough is ready when it stops sticking to your fingers.
Cover the dough with a damp cloth and let it rest for an hour.
Divide the dough into 6 equal parts and form the portions into small balls.
Take a baking sheet / Pie dish and grease it with oil.
Use extra flour to dust your working surface. Roll out the dough into really thin circle. Pick up the dough from sides. The dough will start to stretch itself. Keep on going from opposite sides till the dough becomes really thin from all angles. Put your hands under the stretched dough and use your knuckles to stretch out thin. Be careful not to tear the dough. You need to make the dough as thin as possible. You should be able to see your fingers through.
Once done spread out the thin rolled sheet on to your baking dish. Brush the sheet once again with oil and fold in the sides over the oiled sheet. Keep brushing oil as you work out folding the sides into the baking dish. Brushing oil helps the dough rise and gets flakes on to your pastry. If not oiled properly, dough sticks and doesn’t rise into flakes.
Now repeat same steps – Roll, Stretch, Oil and Fold with remaining portions of dough. Try and get as many folds as you can. Remember more folds – more flakes…
Dough is ready for your topping.
Laying out the Quench:
Spread out the Onion Relish on the rolled Filo Pastry.
Top with Sundried Tomatoes and Mushrooms
Lay a layer of cheese.
Spread few fresh basil leaves and some rosemary on top. Crush some fresh pepper on top.
Bake in a pre- heated oven on 180°C for about 20 to 25 mins till the pastry turns crisp and golden brown.
Serve hot.
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