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
For The Pie Crust:
Maida/ All Purpose Flour-1 1/4 cup
Cold Butter-100 gm
Ice Cold Water-2 tsp
For The Filling:
Spinach- 1 big bunch
Cheese- 200 gm
Full Cream Milk-1cup
Crumbled Paneer- 1 cup
Salt to taste
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.
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.