- 2 eggs
- 2 egg yolks
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 (9-inch) pre-cooked pie crust
- Curry Chickpea:
- 1 (15-ounce) can chickpeas, drained
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 2 tablespoons chopped fresh basil leaves
- 1 can french-fried onion rings
- 1 cup cherry pie filling
- 1 can mandarin orange segments
Preheat the oven to 350 degrees F.
For the base: Whisk the eggs and egg yolks together. Add the cream and milk and whisk well. Set aside.
For the Curry Chickpea: Put the chickpeas and olive oil into a bowl and mash the peas coarsely. Stir in the lemon juice, salt, cumin and curry powder. Strain the quiche base into the chickpeas, add the basil, and stir well. Pour into the prepared pie crust. Bake for 25 to 30 minutes or until the quiche is just set. Top with the onion rings and cut into wedges to serve.
For the Cherry-Orange: Mix 1 cup pie filling in a bowl with 3 tablespoons of the canned orange syrup. Strain the quiche base into the cherry mixture and stir well. Pour into the prepared pie crust and place the orange segments on top. Bake for 25 to 30 minutes or until the quiche is just set. Cut into wedges to serve.
Recipe courtesy of George Duran