Delhi x France
Mughlai keema quiche
A Lorraine tart that took a detour through Old Delhi and came back richer.
100 minTime
19 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original494kcalsame
19 gproteinsame
2 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the butter into the flour and a pinch of salt until crumbly, add the cold water and press into a dough. Chill 20 minutes.
- 2Heat the oven to 190°C. Roll out and line a 23 cm tart tin, prick, chill 10 minutes, then bake with paper and weights for 15 minutes and 5 minutes more without.
- 3Heat the ghee in a pan on medium heat and fry the onion 8 minutes. Add the ginger garlic paste and chilli for 1 minute, then the mince on medium high heat for 10 minutes, breaking it up.
- 4Add the chilli powder, garam masala and peas and cook 3 minutes on medium heat until dry. Cool slightly.
- 5Whisk the eggs, cream, milk, herbs and salt. Spread the keema in the crust, pour over the custard and bake in the oven at 170°C for 25 to 30 minutes.
- 6Rest 10 minutes before cutting.
Serve it like this
Cut a tall wedge and set it on the plate point inward, with a tangle of laccha onions and a spoon of mint chutney beside it.
