This quiche is versatile and relatively easy to make, and looks effortlessly polished when served on the table. A must-try for hearty, family meals!CORN AND BROCCOLI QUICHEIngredients 8 phyllo sheets Melted butter as required1 tablespoon butter2 tablespoons pine nuts 1 cup boiled corn kernels ½ medium broccoli, blanched and cut into small florets 1 teaspoon dried mixed herbsCrushed black peppercorns to taste Salt to taste1 tablespoon grated processed cheese + for topping2 eggs½ cup fresh creamTomato ketchup for servingMethod1. Preheat oven to 180˚ C.2. Place one phyllo sheet on the worktop and brush some melted butter on top. Place another phyllo sheet on top and again brush some melted butter on top. 3. Cut the sheet into 4 equal rectangles. 4. Line a silicon cupcake mould tray with one layered phyllo sheet rectangle. Brush some melted butter in each cup and layer with another phyllo sheet rectangle. 5. Heat butter in a non-stick pan. Add pine nuts and roast for 1-2 minutes. 6. Add corn kernels, broccoli florets, dried mixed herbs, crushed peppercorns and salt, mix and cook for 1 minute. Add 1 tablespoon processed cheese and mix well. Transfer in a bowl.7. Break eggs in a bowl. Add cream, salt and crushed peppercorns and beat well. Add to the corn-broccoli mixture and mix well. 8. Put the corn-broccoli mixture into the lined cupcake mould tray filling ¾ of it and top with some processed cheese.9. Put the tray into the preheated oven and bake for 5-10 minutes. Remove from oven.10. Serve warm with tomato ketchup. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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