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Crack the eggs into a jug, whisk, then add the milk and whisk again. Add the grated cheddar and mix. Serve hot or cold. Lightly dust the work surface with flour, roll out the pastry and line the tin. Bake the shell for about 10 minutes until set and golden at the rim. Blanch the celery in boiling salted water. Butter a 20 x 6 cm-deep loose-bottom tart tin, or a 35 x 12 cm rectangular tart tin.Take greased quiche moulds and spread the grated parmesan at the bottom. Use a pastry scraper to incorporate the flour. Braise for 2 minutes and adjust consistency with the potato starch.Cream the butter for the crust in a mixing bowl. Crimp with fingertips and knuckles. (Recipe courtesy chef Ivan Chieregatti, Hyatt Regency Delhi)Rainbow QuicheIngredientsPastry for single-crust pie (9 inches)Broccoli florets, 1-1/2 cupsOnion, finely chopped, 1 smallFresh mushrooms, sliced, 1 cupGreen, red and orange peppers, finely chopped, 1 eachButter, 2 tbspSpinach, chopped, 1 cupShredded Mexican cheese blend, 1 cupEggs, lightly beaten, 6 largeMilk, 1 3/4 cupsSalt, 1/2 tspMethodPreheat an oven to 350 degrees Fahrenheit.

Stir in the spinach. Using your fingertips, work the ingredients until they resemble crumbs. Wrap and chill for at least 30 minutes. Fill in half of each mould with the sauté vegetables and top with the cooking cream. Drain and pat dry with paper towels. Remove the paper, then return the pastry case to the oven for 10 minutes. Keep aside. Pour over the cheese.Put the Camembert, milk and port in a blender or food processor and blend until smooth. In a large skillet, sauté the broccoli, onion, mushrooms and peppers in butter until tender. Add flour, salt and mix on slow speed. Roll it into a thin disk and arrange in a greased quiche mould. Bake in the lower half of the oven for 30-35 minutes or until the egg mix is set. Allow to cool. Sprinkle half the grated cheese over the pastry case, then add the asparagus, the egg mix and remaining cheese.(Recipe courtesy chef Arun Sundararaj,

The Taj Mahal Hotel)Quiche Au CamembertIngredientsFor the crust:Flour, 200 gmButter, 90 gmEgg, 1Salt, 1/4 tspWater, 1 tbspFor the filling: Camembert cheese, 175 gmMilk, 75mlPort, 4 tspEggs, 2 largeCrème fraîche, 200 mlCelery stalks, thickly sliced, 2Walnut halves, 20Salt and freshly ground black pepper to tasteMethodTake the flour, make a well and in its centre put the butter, eggs, salt and water.Take the flour in a bowl, add butter and rub in with your fingertips until it resembles breadcrumbs. Press the crumbs firmly together to form a ball of dough, pushing with the heel of the hand. In a mixing bowl, whisk the eggs, cream, salt and pepper and set aside. Bake for 35-40 minutes on 220 degrees Celsius until the filling is set, starting to turn golden and slightly puffed up above the pastry case. Arrange the walnut halves in the pastry shell and scatter over the blanched celery.(Recipe courtesy chef Abhishek, Le Bistro Du Parc)Veggie QuicheIngredientsFor crust:Water, 40 mlButter, 150 gmPlain flour, 250 gmEgg yolk, 20 gmSalt to taste

For vegetable mix:Red onion, sliced, 1/2 cupYellow capsicum, julienned, 1/2Red capsicum, julienned, 1/2Zucchini, sliced, 200 gmOlive oil, 1 tbspButter, 1 tbspEggs, 2Cooking cream (minimum 35% fat), 350 mlCheddar cheese, grated, 30 gmParmesan cheese, grated, 30 gmSalt and white pepper to tasteMethodHeat the olive oil and butter in a saucepan. Bake at 180 degrees Celsius for 30-35 minutes and serve warm. Add the vegetables and sauté over medium-low heat for 10-15 minutes. Bake for 45-55 minutes or until a knife inserted near the centre comes out clean. Add water, salt, sugar and dark soya and then the fried crab meat. Line a 9-inch deep-dish pie plate with pastry; trim and flute edges. Serve hot.Gorgonzola and Asparagus QuicheIngredientsAll-purpose flour, 140 gmUnsalted butter, cubed, 85 gmEggs, beaten, 300 gmMilk, 175 mlCheddar cheese, grated, 100 gmAsparagus, 300 gmGorgonzola cheese, 150 gmPine nuts, 25 gmMethodPreheat an oven to 180 degrees Celsius. Allow to cool a little before removing from the mould. Add 3 tbsp cold water and mix until the pastry forms a ball. Heat oil in a wok and sauté the garlic, ginger, chopped red chillies, crushed black pepper, oyster sauce and butter.

Spoon into prepared crust, topping with cheese. Wrap in cling film and chill for 5 minutes.(Recipe courtesy chef Ashish Massey, The Ancient Barbeque). In a bowl, lightly whisk the eggs with the crème fraîche, add the Camembert mixture and season. Chill in the freezer for 20 minutes, then line the pastry case with baking paper and cook for 15 mins. Combine the flour, milk, butter and salt to make smooth dough and refrigerate for half an hour. Pour in the Camembert mixture and bake in a preheated oven at 180 degrees Celsius for 20 minutes or until the filling is just set and the pastry is golden brown. In a large bowl, whisk the eggs, milk and salt.

Refrigerate for a few hours, then roll out on a lightly floured surface and cut out China screw plugs Suppliers discs according to the size of the moulds.(Recipe courtesy chef Amit Sinha, L'Opera)Black Pepper Crab QuicheIngredientsFor filling:Crab meat, 300 gmGinger, chopped, 5 gmGarlic, chopped, 5 gmOnion, chopped, 3 gmRed chillies, chopped, 2 gmCorn starch, 20 gmPotato starch, 10 gmCooking oil, 250 mlSalt, 5 gmSugar, 5 gmDark soya, 5 gmOyster sauce, 5 gmCrushed black pepper, 20 gmCoriander, 5 gmButter, 15 gmFor dough:Milk, 250 mlButter, 75 gmSalt, 3 gmFlour, 250 gmMethodClean the crab meat, dust with corn starch and deep fry till golden brown. Fill with the crab mixture. Add cold water and egg yolks, mixing until the dough is formed. Let stand 10 minutes before slicing and serving warm. And serve warm.