Khapli Wheat Shortcrust Pastry: 5 Mouthwatering

Quiche Fillings

To Try

Khapli wheat, with its nutty flavour and high nutritional value, is an excellent ingredient for baked goods like quiches. Quiche is a type of savoury tart from France. It can be served hot, warm or cold. You don’t have to stick to a single flavour either. If you get your shortcrust pastry right, you can experiment with a wide variety of fillings, from cheesy veggie delights to tender seafood and spicy meat. But first, you need to get the pastry right. 

A wholesome khapli wheat shortcrust pastry starts with 1.5 cups of chilled Aashirvaad Chakki Khapli Atta. Don’t just chill your atta or other ingredients; chill the baking tools too! Mix the chilled atta with ½ teaspoon of salt and a pinch of sugar. Add ½ cup of very cold, cubed or grated butter, mixing until the mixture resembles coarse crumbs. Add ice-cold water (1 tbsp at a time) till the dough clumps together. Now, shape the dough (into a disc) and chill it to relax the gluten. Lastly, roll out the dough, fit it into your pie/tart pan, add the filling of your choice, and bake. Don’t forget to prick the bottom with a fork. 

While most versions rely on eggs for the creamy, custard top, you can make a completely vegetarian version too. A creamy blend can be made by combining paneer, cream, and cheese, or by using plant-based alternatives such as blended tofu or chickpea flour. A common recipe for the "eggless" binder is mixing ½ cup mashed paneer (or firm tofu), ¼ cup heavy cream, 2 tablespoons grated cheese, and 1 teaspoon cornflour (to help it set). Stir in your core ingredients, like sautéed vegetables, with this binder to make the filling.

Lorraine is a classic quiche made by stuffing the pastry with smoky bacon, creamy eggs, and nutty Gruyère cheese. The core custard is velvety, soft, and rich from the heavy cream and eggs. It often includes a subtle hint of warm nutmeg, black pepper, and salt. You can swap bacon with sun-dried tomatoes or sautéed mushrooms; both are excellent vegetarian choices if you want deep, savoury umami flavours instead of meat.

If you want to keep things simple, go for this option. It combines the nutty, flaky khapli wheat crust with a creamy egg custard, sweet jarred peppers and onions, and salty cheese. This is sweet and smoky in equal measures, with the red peppers (roasted in the quiche or sautéed and added) providing gentle warmth and a touch of sweetness. It beautifully balances the richness of the eggs; feta cheese also cuts through the rich, creamy custard with its distinct, crumbly, and salty bite. 

Par-cooked asparagus tips and crab meat make for a delightfully rich yet delicately sweet quiche with layers of flavour in every bite. The crab adds a mild, naturally sweet, and oceanic flavour that anchors the dish without being overly "fishy". The asparagus does the job of tying the khapli and seafood by bringing a fresh, slightly vegetal, and grassy note and a tender-crisp texture. The crisp khapli wheat crust also offers a textural contrast to the mushy filling. 

An excellent way to get children to eat this green, great vegetable is to put it into a quiche. The broccoli florets, simultaneously tender and crisp, add a mild, earthy, and fresh vegetable taste that cuts through the richness of the binder (either made with eggs or paneer). It’s usually paired with sharp cheddar, Swiss Gruyère, or parmesan, which introduces a savoury, salty, or slightly nutty punch. The creamy base, meanwhile, provides the trademark velvety texture.

Spinach and feta is another easy vegetarian filling that works beautifully with a khapli wheat crust. Sautéed spinach brings an earthy, slightly bitter note, while feta adds a salty, tangy punch that balances the creamy egg custard. Add a little garlic, black pepper, and nutmeg for extra flavour, and make sure to cook the spinach well and squeeze out excess moisture before adding it to the filling. That way, you get a creamy quiche without a soggy crust.

The best part about a quiche is that it can literally use any and every filling, as long as there’s a little cheese and a good, creamy binder in the mix. From leftover vegetables to shredded meats, any savoury filling can be made into a quiche. Just make sure to cook high-moisture vegetables like mushrooms or zucchini beforehand so they don't release water into the custard, and pat meats dry to keep the pie crust from getting soggy.