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 a 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 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 some time 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.
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
Onion-1
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 fingertips until crumbly.
Add the cold water and bring the dough together. Knead to a dough and refrigerate for 30 mins.
Finely chop onion, green chilies and spinach. Heat butter and add onion and green chilies.
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 them firmly on the pie dish.
Remove excess dough.
Prick the lined dough with a 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 the bottom with another object.
Gently transfer to a serving plate.
Slice it up and serve tomato ketchup.
Notes:
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 an even shape.
Eggless Spinach, Cheese and Paneer Quiche
Ingredients
For the Pie Crust
- 1 & 1/4 cup All Purpose Flour / Maida
- 100 gms Cold Butter
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 tsp Ice Cold Water
For the Filling
- 1 big bunch Spinach
- 200 gms Cheese
- 1 cup Full Cream Milk
- 1 cup Paneer Crumbled
- 1 Onions
- 3 Green Chilies
- Salt to taste
- 1 tbsp Butter
- 1 tsp Red Chili Flakes
Instructions
How to make Quiche
- Mix maida, butter, sugar, and salt and mix it with fingertips until crumbly.
- Add the cold water and bring the dough together. Knead to a dough and refrigerate for 30 mins.
- Finely chop onion, green chilies and spinach. Heat butter and add onion and green chilies.
- When the onions turn colour, add the spinach and salt.
- The spinach will wilt. Saute it, becomes dry.
- Pre-heat 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 them firmly on the pie dish.
- Remove excess dough.
- Prick the lined dough with a 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 the bottom with another object.
- Gently transfer to a serving plate.
- Slice it up and serve tomato ketchup.
Notes
For other interesting Kid friendly dish you can make this Paneer Tacos
Manjula Bharath says
very very healthy and yummy quiche 🙂
Priya Suresh says
My kid's favourite, he can have quiche even everyday..Looks soo cheesy and healthy.
Pavani N says
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 🙂
AparnaRajeshkumar says
i have never tasted but wanted to try after seeing this 😀
vaishali sabnani says
Valli this is one of my favorite ones..it's turned out so well..only wishI could have a bite from it..looks awesome.
Amrita Roy says
This quinche is new to me...looks yummy
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Uma Ramanujam says
Like the eggless idea with paneer. will try this version tooo.
Nalini's Kitchen says
perfectly made Valli,looks super tempting..bookmarked.
Sreevalli E says
Healthy quiche with paneer..
Spandana says
Looks very delicious Valli. Have to try this, so that my son can eat some spinach.
Harini-Jaya R says
I am sure the kids will love these cute bowls of cheesy spinach!
veena krishnakumar says
yumm yumm...when will it be baked again?
swati kashyap says
This recipe looks yummy, delicious and healthy. I am going to try it.
Priyanshi Randeria says
How many does this recipe make?
Srivalli says
Priyanshi From the measurement I have given, I got about 3 6" pie and two 4" pies
Iris says
Looks lovely! Which type of cheese have you used here? Would mozarella do?
Srivalli says
Iris, I have used Britannia processed cheese here. Since we are only topping it and then baking, mozarella should also work.
Rhadika Maharaj says
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?
Srivalli says
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.