Vegetarian quiche with spinach+cheddar cheese+corn filling!

Ingredients:

For The Pie Crust:

Maida/ All Purpose Flour-1 1/4cup

Cold Butter-100gm

Salt-1/2tsp

Sugar-1/2tsp

Ice Cold Water-2tsp

 

For The Filling:

Spinach-2bunches

Cheddar Cheese-200gm

Full Cream Milk-1cup

Crumbled Paneer-1/2cup

Onion-1

Green Chilly-3

Salt-to taste

Butter-1tbs

Procedure:

Mix maida, butter, sugar and salt and mix it with finger tips until crumbly. 

Add the water and bring the dough together. It will be still crumbly.

Place it in a cling wrap, cover and refrigerate for 30minutes.

Finely chop onion, green chillies and spinach.

Heat butter and add onion and green chillies.

When they turn golden, add the spinach and salt.

The spinach will wilt. Transfer contents to a colander and drain excess water. Press the mixture to remove all the liquid from the spinach.

Preheat oven to 200C.

Roll out the pie dough between two cling wraps into a thin circle.

Grease a 7 ½” pie dish with a loose bottom.

Remove the top cling wrap and place the rolled out dough on the pie dish.

Remove the other cling wrap and press the dough into the dish.

Remove excess dough.

The remaining dough can be used to line a small 4” pie dish.

Prick the lined dough with fork.

Blind bake for 10minutes.

take out and allow to cool

Add paneer and milk and grind it to a smooth mixture.

Assembling the quiche:

Spread a portion of the cheese on the crust.

Divide the spinach mixture between two crusts.

Sprinkle another portion of the cheese on it.

Divide and pour the milk mixture on both the quiches.

Sprinkle the remaining cheese on top.

Bake on the middle rack for 45-60minutes.

The smaller quiche will take only 30 minutes.

During the process, if the quiche browns fast, then place a wire tray on top shelf and place a foil on it to avoid further browning.

After 60minutes, remove the quiche from oven.