BABY CORN & MUSHROOM QUICHE

BABY  CORN & MUSHROOM QUICHE:
INGREDIENTS:            (serves 4 )

Shell
1/3  cup melted butter
1-1/2  cups  all purpose flour (maida)
A  big pinch of baking powder
1/4  cup  grated cheese
3  tbsp  water, or as required

Filling
3/4  cup  sliced baby corns-blanched with a pinch
                                    of turmeric powder for colour
75  g (3/4  cup) mushrooms- sliced finely
1/2  tbsp butter
1-1/2   cups (150 g) grated mozzarella or pizza cheese
3  tbsp cream
1  tbsp tomato puree
1  tbsp cornflour
1/2  tsp salt
1/4  tsp pepper powder
2  tbsp chopped fresh parsley or coriander leaves
1/2  tsp dried oregano
1  small tomato-sliced into rings, a few olives-sliced, optional

METHOD:

• Sift flour and baking powder. Combine butter with flour, rubbing well until it looks like bread crumbs.  Add cheese.  Add just enough water to bind and knead lightly to a firm dough. Chill the dough, well covered in a wet cloth, for 15 minutes.
• Roll out to a thin chappati, slightly bigger than the baking tin. If it gets difficult to roll up to the right size, roll out to a 5-6" inch round and place it in the flat tin. Press the mixture into a buttered 9 inch quiche or flan tin, pressing well to extend the dough and cover the base and a little of the sides too. Press carefully to get a well levelled base.
• prick with a fork all over to avoid the crust from puffing up during baking.
• Bake the quiche crust in a hot oven (200C/390F), for about 15-20 minutes, until light golden brown. Allow to cool.
• To prepare the filling, heat butter.  Add mushrooms and cook until water evaporates and they turn dry.  Add baby corns. Cook for a few seconds. Remove from fire.
• In a cup, mix together-cream, tomato puree, cornflour, salt, pepper and parsley.
• Spoon corn mixture into the cooled quiche crust, smooth out.
• Sprinkle 1 cup grated cheese on it, keeping 1/2 cup for the top.
• Spread the cream -tomato puree mixture on the cheese. Garnish with olives & remaining mushrooms, baby corns and parsley. Sprinkle some oregano.
• Bake in a preheated oven set at 190C/375F for about 20 minutes or until the filling is set and the top is golden.  Allow to cool before slicing.