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Eggless Spinach, Cheese and Paneer Quiche

Cuisine French
Dish Type Baked Snacks
Author Srivalli


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


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.


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.
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