|Paneer quiche with polenta|
|The stages of making the quiche|
2/3 cup quick-cook polenta
2 cups chicken stock
Butter for greasing the tart tin
Heat the stock in a pan and pour the polenta into the pan in a thin stream. Keep stirring until it cooks and thickens. The texture will be smooth.
Grease a tart tin with butter and transfer the cooked polenta in it.
When the polenta is cool enough to handle, pat it all across so that it takes the shape of the tin.
Bake in a preheated 180C oven for about 20 minutes.
Set aside to cool as you prepare the filling.
|Lovely polenta crust|
200 grams paneer
1 large onion, chopped fine
2 tbs vegetable oil + a little extra may be needed
1 grated carrot
2/3 cup milk
1 tsp freshly-ground black pepper
1 tsp red chilli flakes
1/2 cup grated cheese (I used a variety of herbed cheese)
Salt to taste
Cut the paneer into even shapes. Add a dash of salt and pepper and mix well. Heat the oil in a pan and lightly fry the paneer on both sides till they turn into pale gold.
Remove from the pan. Check to see if you need another teaspoon of oil.
Fry the onions till they turn translucent then add the grated carrots. Season with a pinch of salt.
Take a bowl and break the eggs in it. Whisk well. Add the milk and some of the cheese. Add the remaining pepper and chilli flakes and beat till well combined.
Take the prepared tart tin. Line the base with the onion and carrot mixture.
Place the fried paneer in a circular pattern so that each wedge of quiche will have enough of it.
Pour the milk, cheese and egg mix taking care that it does not overflow. This quantity was just right for my 8" tart dish.
Scatter the remaining cheese on top and bake at 180C for 30 minutes or till a knife inserted in the quiche comes out clean.
Remove and cool in the tin.
This tastes good when it's still a little warm and is best eaten the day it's made.