The Great Australian Bake Off

Try this curried twist on the classic quiche for your next family gathering everyone is sure to love it!


  • Pastry

  • 300g plain flour

  • 150g salted butter, cold, chopped into 1cm cubes

  • 2 eggs

  • 4 tbsp lukewarm water

  • Filling

  • 2 Desiree potatoes, peeled and cut into 1cm cubes

  • 1 small eggplants, peeled and cut into 1cm cubes

  • 2 tbsp smoked paprika

  • Cracked pepper, to season

  • 1 tbsp table salt

  • 2 tbsp extra virgin olive oil

  • 1 onion, finely chopped

  • ½ fresh large red chilli, seeds removed, finely chopped

  • 1 large tomato, halved and thinly diced

  • 8 eggs

  • ¾ cup pure cream

  • 1 tbsp curry powder

  • 2 tbsp fish sauce

  • 1 tbsp ground cardamom

  • 1 tbsp ground turmeric

  • 2 cloves garlic, peeled and finely chopped

  • Cracked pepper and sea salt to season

  • Mint yoghurt

  • 1/3 cucumber, peeled, seeded and coarsely grated

  • 1 cup plain whole yoghurt

  • 1 heaped tbs chopped fresh mint

  • ½ tsp cumin powder

  • A pinch cayenne pepper


  • 1.

    To make the pastry, place sieved flour and butter in a food processor and blend to fine breadcrumbs. Add eggs one at a time until each is incorporated. Add water and blend until dough forms. Turn out onto lightly floured bench and knead to bring together into a disc. Cling wrap and chill in the fridge.

  • 2.

    For the filling, pre-heat oven to 200°C fan forced. Parboil potatoes in salted water for five minutes. Season eggplant with paprika, salt and pepper in a large bowl. Strain potatoes and set aside. Grease a 12” x 2”high loose bottomed round quiche pan. Heat oil in a non-stick fry pan. Fry potatoes until lightly browned on the outside and cooked through. Once cooked, transfer potatoes in a bowl lined with paper towel. Using leftover oil in pan, fry eggplant and onions until browned and cooked through. Transfer to bowl with potato. Remove pastry from fridge and unwrap. Roll between two sheets of baking paper to 3mm thick. Line base and sides of greased quiche pan with pastry, trimming 5mm above rim to allow for shrinkage. Prick base with a fork. Line pastry case with baking paper and gently pour ceramic pie weights or uncooked rice inside. Blind bake pastry for 20 minutes. While blind baking, lightly whisk eggs in a large jug, then slowly add cream. Add curry powder, fish sauce, cardamom, turmeric, garlic, salt and pepper, whisking with each addition; set aside. Fry combined grated eggplant/potato in oil until lightly browned adding parsley while cooking. Remove pie weights/rice from pastry centre and bake for a further five minutes or until golden. Reduce oven temp to 160°C fan forced. Place 1/3 combined potato/eggplant/onion in the bottom of the pastry case. Top with 1/3 curried egg mixture. Repeat alternating fillings until 5-10mm from the top of pastry case. Top with cooked grated potato/eggplant and baby spinach. Cook for 45-50 minutes or until set. Stand/cool for 5 minutes. Carefully remove from quiche pan and base. Dry grated cucumber with paper towel. Whisk yoghurt, mint, cumin and cayenne pepper in a bowl. Add cucumber and stir through. Chill yoghurt prior to serving. Stand/cool quiche for five minutes after removing from oven. Carefully remove from quiche pan and base.


This recipe has not been edited or tested by the Bake Off Food Department

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