Eggless Spinach, Cheese and Paneer Quiche

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For the final day of making Member’s Choice, I had decided on Quiche. I went about checking on different recipes that I could make. Quiche is from french cuisine which predominately uses eggs. I then had the task of making it eggless. 
Luckily I landed in couple of eggless quiche recipes. First I checked out Vaishali’s version and then Gayathri’s version. I finally settled on Gayathri’s as I had more of it handy. As days went by, I hardly had time to make these. So the final day that was left out was the Sunday. And one day was all I had to make posts of two days. This was my lunch followed by the dessert that was so tempting!

It was a delicious wait, once the quiches were done. Everybody loved it and I am sure I am going to be making this sometime again.

I guess I am unable to write more of what I had in mind, with a distraction that was hard to miss. So will be back to write more later.

Konda loved this so much that I am sure this will be a great treat for evening snacks,

Sending this to Nisha, who is hosting my Kid’s Delight, themed on After school bites


Eggless Spinach Cheese and Paneer Quiche

Ingredients Needed

For The Pie Crust:

Maida/ All Purpose Flour-1 1/4 cup
Cold Butter-100 gm
Salt-1/2 tsp
Sugar-1/2 tsp
Ice Cold Water-2 tsp

For The Filling:

Spinach- 1 big bunch
Cheese- 200 gm
Full Cream Milk-1cup
Crumbled Paneer- 1 cup
Green Chilli-3
Salt to taste
Butter-1 tbsp
Red chili flakes – 1 tsp

How to make Quiche

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

Add the cold water and bring the dough together. Knead to a dough and refrigerate for 30 mins.

Finely chop onion, green chillies and spinach. Heat butter and add onion and green chillies.

When the onions turn colour, add the spinach and salt.

The spinach will wilt. Saute it becomes dry.

Preheat oven to 200C.

Divide the dough into equal balls, dust and roll out into thin discs.

Grease the molds, and transfer the discs and press it firmly on the pie dish.

Remove excess dough.

Prick the lined dough with fork.

Bake the pies for 25 mins or till the top gets brown.

For the Paneer sauce, pulse the milk and paneer together along with Red chili flakes.

Arranging The Quiche:

Spread a portion of the cheese on the crust.

Divide the spinach mixture among the pie crusts.

Sprinkle another portion of the cheese on it.

Divide and pour the milk paneer mixture on the quiches.

Sprinkle the remaining cheese on top. Finally sprinkle the red chili flakes on top.

Bake on the middle rack for 20 minutes, till the top is browned.

Removing The Quiche From The Tin:

Since the bottom is loose, gently push it from bottom with another object.

Gently transfer to a serving plate.

Slice it up and serve tomato ketchup.


Don’t fill the crust to the rim. Leave a little gap. Otherwise the filling will ooze out from the quiche.

Slice with a pizza cutter for even shape.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 31

Eggless Spinach, Cheese and Paneer Quiche

Cuisine French
Dish Type Baked Snacks
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Quiche is something I've never made because of the crust — it sounds too completed to me.
    Yours has come out Perfect. Love the crust and the filling — can't tell from the pics that these are eggless πŸ™‚

  2. This sounds yummy. Can I make these in advance and freeze them to be bake in a few days? If so what process should be used when baking from frozen?

    1. I have not tried freezing these so I am not sure how it will turn out. However, as any dish that you can freeze, best option is to have all the components ready and assemble just before serving. This only takes 20 mins to get done. You can always warm it again.

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