Indian Spiced Quiche
Made with Hot Curry Crumbs
1 Package Douglas Sweets Hot Curry Crumbs
1 large potato, peeled and diced
3/4 cup frozen spinach, thawed
1 small onion, chopped
1/2 cup low fat buttermilk
1/2 cup mozzarella cheese
1 1/2 tsp curry powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin
1 1/2 tsp garam masala
1 tsp turmeric
1/2 tsp salt
Preheat oven to 375˚F. Lightly butter a pie plate and coat lightly with flour.
Fill a sauce pan with diced potatoes, and cover with cold water. Bring to a boil over med-high heat. Boil until fork tender, about 15 minutes. Drain and set aside.
In a dry skillet over medium heat toast spices for 2 minutes, NO oil needed! Stirring frequently. Add onion and spinach, cook until onions are soft, 5 minutes. Toss in the cooked potatoes, coating with the spices.
In a large bowl beat eggs and buttermilk together. Mix in the cheese. Add the potato mixture, and stir to combine. Pour egg mixture into prepared pie plate. Bake for 35 minutes, or until eggs are set
Serve with your choice of chutney.
Blueberry & Lemon Poppy Crumb Tarts.
Made with Douglas Sweets Lemon Poppy Crumbs
Makes four 4” tartlets or one 9” tart
1 pkg of DS Lemon Poppy Shortbread Crumbs
¼ c melted butter
2 cups fresh or frozen blueberries
⅓ cup sugar
2 teaspoons cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
⅓ cup reserved crumb mixture
2 tablespoons rolled oats
5 teaspoons brown sugar
2 ½ tablespoon white sugar
Preheat oven to 350˚F.
Mix together Douglas Sweets Lemon Poppy Crumbs and butter. Set aside ⅓ c. for topping. Divide remaining mix among 4 tartlet pans and press into the bottom.
Mix all ingredients together, stir well. Divide mixture among the four tartlet pans evening distribute on crust.
Mix together topping ingredients. Divide the topping over the 4 tartlets.
Bake for 30 minutes. Remove and let cool.