Veg Corn Quiche / Savory Tart

A light crumbly Savory Tart with a veg corn filling in a creamy béchamel sauce and topped with melting cheese…Mmmmmm…need I say more! An absolute crowd pleaser and an instant hit in any party I make! 🙂
It can be served warm out of the oven, but tastes great even at room temperature. Serve it as an appetizer or make it a meal by teaming it with a light tangy salad!

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Method:
To make the quiche, roll out refrigerated pie dough to about 1/4 inch thickness and drape dough over a tart dish( preferably removable bottom). Prick with fork all over.

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Fill with beans/lentils and bake at 350F till light brown.

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Do not over bake, the tart should acquire only a slight color like shown below

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Fill with the Veg corn filling! sprinkle with cheese and bake in a 350F oven for 20-25 minutes till golden

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Rotate sides of pan midway, to ensure even cooking

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For the filling
Heat butter, add minced garlic, chopped shallots and cook till transparent. Add chopped vegetables of your choice( peppers, mushrooms, zucchini etc) cook for 3-4 mintes.

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Add boiled corn kernels along with salt, pepper and nutmeg. Cook for another 2-3 minutes.

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Stir in some thick white sauce and some grated cheese

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If you like you can also add some cooked diced chicken to the mix. The filling should be relatively thick as shown below.

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Step by step Collage

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Related posts…
How to make the perfect pie/tart base
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Classic French Apple Tart
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5 Comments

  1. Brilliant!

  2. One question Ruchi. Are beans and lentils soaked/cooked or just laid as it is?

  3. Ok got my answer in your other post how to make the crust. Lentils, beans are for blind baking. Silly me 😉

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