Ingredients

• For Pastry:
• 2 cups - maida
• 1/2 cup - butter/margarine
• 1/2 tsp - salt
• Cold water to mix
• For Filling:
• 150 ml - thick coconut milk
• 1 cup - mushrooms, chopped
• 50 g - cheddar cheese, grated
• 4 - eggs, lightly beaten
• 1/2 cup - cooked sweet corn kernels
• 2 tbsp - oil
• 2 tbsp - thai red curry paste or to taste
• 1/2 tsp - salt
• 1 tbsp - light soya sauce
• Salt and pepper
• 2 tbsp - coriander leaves, chopped

How to Make Mushroom and Corn Quiche

• For Pastry:
• Mix Maida with salt.
• Add butter/margarine and mix with finger tips till the mixture is like bread crumbs.
• Add cold water slowly till the mixture holds together. (use minimum amount of water)
• Knead lightly and keep it covered in the refrigerator for 15 minutes.
• Roll dough to 1/8 inch thickness and line a greased 8-inch pie plate with it.
• Prick with a fork and bake in a 200 degree C for 15 minutes.
• Take the pie from the oven and reduce the temperature to 170 degree C
• Meanwhile, prepare the filling.
• For Filling:
• Heat the oil and fry the curry paste till fragrant.
• Add mushrooms and sprinkle salt.
• Keep stirring for 2 minutes.
• Add corn kernels, little soya sauce, mix well and remove from fire.
• Spread it in the pie dish.
• Beat the eggs lightly and season with salt and pepper.
• Add coconut milk and pour the filling in the pie dish.
• Sprinkle coriander leaves and cheese on top.
• Bake again for 15-20 minutes till the filling is set.
• Serve hot