KHEEMA QUICHE

I had some extra cooked kheema (curried minced chicken) on hand and wanted to use it in a new recipe. A huge fan of finger foods that I am, I wondered how kheema with Indian spices would taste when married with Italian basil (from my garden) and made into a quiche. The result was surprisingly pleasing to the eye and palate.


Quiche is savory custard pie made with eggs, milk or cream and baked in a pastry shell. Different meats, vegetables, cheeses can be added to the custard. The fillings can be varied depending on one’s imagination and taste.

Ingredients:


1 readymade pie crust

1 ½ cups of cooked chicken kheema (you can use any available kheema)

3eggs

4 tbsp grated cheese

½ cup milk (or cream)

1 tsp for fresh chopped basil (substitue with cilantro or a herb or your choice)

Salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C)

Beat eggs, milk, salt and pepper. Mix in the basil and cheese.

Fill the pie crust with the kheema and pour in the prepared custard.

Bake for 25-28 minutes or until set. Around 15 minutes or so into baking place strips of foil on the pie edge to prevent it from burning. Remove and let stand for 10 minutes before serving.