Who doesn't love Indian food? If you don't, then don't get this quiche..... I was thinking about quiche flavors and brunch. Samosas came to mind and I realzed my gluten free crust is similar to samosa dough...a curried quiche! I've been making a lot of paneer as of late and thought it would be great added to a curried quiche! The crust is full of little oil toasted black mustard seeds. Filled with a cheesy custard of eggs, coconut cream, cream, cheddar, swiss, shreaded sweet potato, peas, just a touch of peanut butter, toasted peanuts and rich Indian spices! Yes, it is spicy!
A note on our frozen products and baking
All of our frozen products are put in our blast freezer within minutes of cutting, rolling, shaping, traying or baking. We set our blast freezer to -80 degrees, that's 80 degrees below zero, things tend to freeze rather quickly! This allows for a fresher and better looking product! Where necessary, like cookie dough, each item will come with its own parchment square for induvidual baking.
Please adjust baking times to your own oven! The instructions that come with each of our frozen products is based on a convection oven, which most people have these days. Even many toaster ovens are convection or have that option. The standard rule is set a convection oven at 25 degrees less than a convection oven. If you have a recipe you usually bake in a still oven, you would lower the temperature by 25 degrees if using a convection oven. Chocolate Chip cookies cook at 350 degrees in a still oven, and 325 degrees in a convection oven. Convection ovens work by forcing hot air around inside your oven which aids in quicker cooking and more even browning. The swirling air is "hotter" than non moving air. Still turn your items 1/2 way through and always bake in the center of your oven for best results (your product is in the center of the oven, not just the shelf in the center spot!