/Chopped green chilliespeppers for topping (optional)
as requiredSalt black pepperand powder
I first made the filling and then the pastry
For the filling:
Heat oil in a pan.
Add the onions fry till they caramelize.
Add the Sweet corn and fry for another 5-6 minutes.
Take off from the flame.
Slightly cool and mix in the remaining ingredients for the filling except the green chillies if using.
Keep aside and make the pastry shell.
For the pastry:
Preheat the oven to 180oC
Sieve Maida and baking powder together.
Add the Buckwheat Flour.
Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand.
Add in the beaten egg and gather it into a soft dough. (Use a few drops of ice cold water if does not gather together, I did not need the water)
Roll it out on a lightly floured surface and lift it up carefully and line the tin/tins that you will be baking it in. For mini Quiches roll I made 4 balls of the dough and rolled out each ball separately and then lined the tins.
Press the dough evenly to line the tin for the pastry shell and make sure make sure the dough comes a little way up the sides, so that it can hold the filling.
Pour in the filling in all the pastry cases and top with the green chillies.
Bake in the preheated oven till golden brown. (it took about 35 minutes for me)
Cool in the tin completely and then serve it in wedges.
Drop in here to see some more versions of the lovely Golden Onion Quiche.