Porso Quiche Lorraine By Chef Vipul Singhal
“Millets are important to me because they are versatile grains that are rich in heritage and have endless ways to prepare nutritious dishes. During the past year of experimenting with millets, I feel that these can be incorporated into a variety of dishes and are a staple in traditional Indian cooking. As a chef, incorporating millets into your dishes can have a positive impact on the environment and help support climate-resilient agriculture. Additionally, millets can offer opportunities to smallholder farmers to improve their livelihood.”
Quiche Lorraine is a combination of a delicious flaky pie Crust that is filled with savoury egg custard, bacon, cheese, caramelized onions, and other fillings. I have tried this recipe with Porso millet and refined flour, making it much tastier and healthier.
Ingredients:
- Porso Flour 100 gms
- Refined Flour 100 gms
- Butter salted 100 gms
- Salt 10 gms
- Eggs x 2
- Milk 150 ml
- Cream 60 ml
- Bacon 40 gms
- Shallots 50 ml
- Gruyere cheese 50 gms
- Cheddar cheese 30 gms
- Chives 20 gms
- Nutmeg x 1
Method:
Take half a portion of porso flour and half a portion of refined flour.
Add a pinch of salt and rub 50% butter into the dry mixture.
Add a splash of water and knead to a smooth dough. Put it in the fridge.
Roll a 2mm sheet of dough with the help of a rolling pin.
Grease the mould with butter.
Place the sheet of dough in the mould.
Make pores on the sheet with the help of a fork. 8. Blind bake it for 15 mins at 150o C. Take it out of the oven and let it cool down.
Saute shallots and chopped bacon. Season well and let it cool down.
For the custard take whole egg, warm milk, and cream. Whisk it thoroughly. Add shallot and bacon mixture to it. Add chopped chives and half of grated cheese.
Take the tartlet out of the oven and add custard mix to it. Top it with the rest of the grated cheese and grated nutmeg.
Put the mould back inside the oven. Bake it at 150o C for 15 mins.
Take out the quiche from the oven. Serve it warm garnished with chopped parsley.
