If you have been reading my blog, then you may have read a couple of posts on how much I miss my homeland.It looks like I am never going to get over this feeling. Well, there is so much to love about the place where you grew up and where you have such wonderful memories. So, when you have been taken away from where your heart belongs, how do you cope up with home-sickness? I make endless calls back home, I make food that smells so much like my home and I sometimes simply sit down and sob like a loopy little girl.

And when I do hear that any of the family member has been poorly, I find it so hard to be away. It may have only been a fever or some sort of a regular ache/ infection which has been checked with doctors and given assurance that he/she will be fine in a couple of days,but being thousands of miles away, I never know to stay calm. I may not shout out loud or panic but it would show all over my face.This feeling of being away and not being there to check on your lovely people often makes me want to hate my life at times. I want to admit that I still haven’t found a good way to deal with helplessness other than annoy my husband and make a few dozen calls to disturb everyone back home in such situations.

Sorry to have taken you down the gloomy train, I am leaving you with a very colourful recipe to cheer you up and I am sure you will forgive me for everything else.

This is one of the most easiest quiche/savoury pie you will ever make. If you call yourself a vegetarian but don’t mind eggs, then you may love this recipe a tad more because it is loaded with vegetables. You may want to add/omit any veggies of your choice.

Here is what you need :

If you don’t feel like making the base by yourself, then skip this bit and buy a ready-made tart case or savoury base.

For the pastry base

1.5 cups of plain flour

Half cup of cold butter

a pinch of salt

Ice cold water enough to make a firm dough

Dry beans for baking pastry initially

For the filling :

2 eggs

One cup of milk

Vegetables of your choice- finely chopped

I have used Sweet potato and mixed peppers for this recipe.

Butter to season the veggies with any herbs of your choice

Pastry Base :

Add salt to flour. Mix flour and butter till crumbly. Then gradually add cold water until you gather all the flour mixture to form a dough. Now, fold the dough and wrap in a foil or cling film and chill it in the fridge until you make your vegetable filling.Give it about 20 minutes atleast to chill.

It may now be a good idea to turn the oven on for pre-heating at 180 degree.

If using microwave, then follow instructions on the manual on how to turn the convection mode on your microwave and you can make delicious varieties of quiches.

Filling :

Heat a pan with some butter. Once melted, add the herbs. I used Italian seasoning dried herbs. Now add the vegetables and cook till soft. Add enough salt and pepper for the veggies. Switch off flame.

Take the eggs and beat well. Add it to the milk. Once the veggies have slightly cooled, pour the egg+milk into the veggies and give a good mix.

You can also add grated cheese at this point this to make it very rich and also use double cream instead of milk. 

Take the pastry out and roll it thinly and slightly bigger than the size of your pan on a floured surface. Now slowly tip the rolled out pastry onto the pan you are baking with. Trim the excess and do any sort of pattern with fork around the edges or simply press it down with your hand. Now bake this pastry with some beans for ten minutes in the preheated oven. After ten minutes, remove the beans and pour the vegetable+milk/egg  filling you prepared and spread evenly and gently. Put it back in the oven and bake till you see a beautiful brown crust around the edges of the pastry and a well set egg vegetable mix. It took me about 20 minutes in my age old oven.

Serve it warm with salad or just on its own for a nice sunny day lunch.