Ria Girri’s association with quiche traces back to her childhood, when she referred to it as a ‘chicken pie’ made by her grand aunt in Mumbai. About nine years ago, Ria created her inaugural quiche, recognizing its untapped potential. With time, she nurtured her original recipe, culminating in a remarkable experiment that combined the essence of a cheesecake and a quiche, resulting in sheer magnificence.
Among her quiche repertoire, one standout deserves special recognition. Ria opted for a classic spinach filling elevated by sautéed garlic and onions. Shaved cheddar and fresh mozzarella adorned the surface, complemented by vibrant cherry tomato halves that transformed beautifully in the oven’s heat. A final touch of pesto and feta crumbs perfected the creation.
Notably, the crust played a vital role, characterized by its buttery, crumbly delight. Ria’s crust, meticulously blind baked before filling, retained its desired crunch. The amalgamation of textures — reminiscent of cheesecake creaminess, pizza flavours, and pie craftsmanship — resulted in a culinary triumph that defied conventions. “This fusion encapsulates my culinary journey—a testament to passion and devotion yielding a dish that exceeds expectations,” says Ria Girri, owner of the bakery, The Matter of Batter.
Ingredients:
Tart base
350g all-purpose flour
230g unsalted butter (cold, cut into small cubes)
20g sugar
60g cold water
8g salt
Quiche filling
200g chopped spinach
1 medium-sized onion (chopped)
6-8 pods of garlic (chopped)
50-75g corn kernels
100g chicken (cut into small cubes)
1/3 tsp salt (or to taste)
1/3 tsp pepper
1/2 tsp chilli flakes (optional)
200g fresh heavy cream
3 eggs
50g cream cheese (room temperature)
100g grated cheese (Amul, cheddar, parmesan)
Dried herbs: 1/3 tsp oregano, 1/3 tsp rosemary, 1/3 tsp thyme
