Perfect for this year's Easter brunch, our Egg Bhurji inspired Indian quiche recipe is easy, unique, and very delicious. Using a premade pie crust to cut down on cooking time and a curry onion potato masala to season the quiche, this recipe is easy to make and full of flavor. This vegetarian quiche is filled with eggs, chilis, pepper, potatoes, onions and more for a filling and delicious breakfast.
Watch our recipe video for step by step instructions on how to make our Indian Style Quiche. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Egg Bhurji style quiche recipe calories and nutrition information, see the recipe card below. We also have an option to view our easter indian quiche recipe in hindi.
Happy Easter!
Ingredients:
Instructions:
1) Preheat your oven to 350 F.
2) Using a fork, poke holes in the ready made pie crust. Make sure poke holes along the sides as well so that the crust does not rise.
3) Once ready, place the pie crust in the oven for 10 minutes to par-bake the crust.
4) Remove from the oven after 10 minutes and let cool.
5) Dice 2-3 small potatoes into small cubes.
6) In a skillet over medium heat add 2 Tbsp oil and the cubed potatoes. Fry until golden brown, stirring occasionally, about 5-7 minutes.
7) Remove the potatoes from the oil and set aside.
8) In the same pan, add another tablespoon of oil, 1 chopped onion & 1 tsp ginger garlic paste. Sauté for 2 minutes.
9) Next, add 1 chopped tomato and mix.
10) Add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook for 1 minute.
11) Finally, add 1 chopped green pepper and 2 chopped green chilis.
12) Cook the mixture for an additional 1-2 minutes, then remove from heat.
13) Place the masala mixture in the same bowl as the potatoes and give it a quick mix. Let cool for 15 minutes.
14) Once the mixture is cooled, add in 5 eggs, 1/2 cup heavy cream, 1 tsp salt, 1/2 cup shredded mozzarella cheese, and 2 Tbsp chopped cilantro. Mix everything well and pour into the par-baked pie crust.
15) Bake at 350 for 45-55 minutes, until the pie is set and no longer runny.
16) Let rest for 20 minutes, then slice and enjoy!
17) Happy Easter!
Ingredients
Directions
1) Preheat your oven to 350 F.
2) Using a fork, poke holes in the ready made pie crust. Make sure poke holes along the sides as well so that the crust does not rise.
3) Once ready, place the pie crust in the oven for 10 minutes to par-bake the crust.
4) Remove from the oven after 10 minutes and let cool.
5) Dice 2-3 small potatoes into small cubes.
6) In a skillet over medium heat add 2 Tbsp oil and the cubed potatoes. Fry until golden brown, stirring occasionally, about 5-7 minutes.
7) Remove the potatoes from the oil and set aside.
8) In the same pan, add another tablespoon of oil, 1 chopped onion & 1 tsp ginger garlic paste. Sauté for 2 minutes.
9) Next, add 1 chopped tomato and mix.
10) Add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook for 1 minute.
11) Finally, add 1 chopped green pepper and 2 chopped green chilis.
12) Cook the mixture for an additional 1-2 minutes, then remove from heat.
13) Place the masala mixture in the same bowl as the potatoes and give it a quick mix. Let cool for 15 minutes.
14) Once the mixture is cooled, add in 5 eggs, 1/2 cup heavy cream, 1 tsp salt, 1/2 cup shredded mozzarella cheese, and 2 Tbsp chopped cilantro. Mix everything well and pour into the par-baked pie crust.
15) Bake at 350 for 45-55 minutes, until the pie is set and no longer runny.
16) Let rest for 20 minutes, then slice and enjoy!
17) Happy Easter!
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