Eggless Spinach and Cheddar Cheese Quiche

Eggless Spinach and Cheddar Cheese quiche is an amazing savoury pie that is rich and filling and tastes so delicious.

Quiche pronounced as keesh, is a French savoury pie/ tart which has a flaky pie crust filled with an egg based custard filling with cheese, veggies and meat. I have tried to make an eggless version of quiche with spinach and cheddar cheese.

I also made two versions, one the larger quiche which needs to be sliced into wedges while the other is baked in cupcake tray and can be serves as individual cups.

Lining the crust can be a bit challenging, but it easily comes with practice. When you pour the creamy custard into a pie crust, you will usually end up with a soggy crust. To avoid it, you can add some grated cheese during the blind baking, so that it forms a protective layer between the crust and the filling.

While the crust is baking, try to prepare the fillings so that as soon it comes out of oven, you can just fill it and bake immediately.

The paneer and milk combined together acts as the egg substitute in the recipe. It gives you a nice creamy filling once baked. Use malai paneer to make is super soft and creamy. You could also try using cottage cheese instead of paneer.

The filling can be any vegetable you like and any cheese you like. I have used spinach and cheddar cheese in this recipe. I have also tried methi/ fenugreek leaves and it also tasted really good. So customize it as per your likes.

As soon as the baked crust comes out, you can immediately fill it and bake it. You can also pre bake the crust the previous day and fill and bake during the time of serving. Just keep them stored in fridge until you need them. This will help you reduce the work by half on the serving day.

The time taken to bake the quiche is 35 minutes. But you can bake it a little longer if you want some colour on the crust.

The individual cups are my favourite. They are easier to line and bake and doesn’t go soggy at all. They also take less amount of filling comparatively.

Eggless Spinach Cheddar Cheese Quiche

Gayathri Kumar

Eggless Spinach and Cheddar Cheese quiche is an amazing savoury pie that is rich and filling and tastes so delicious.

5 from 1 vote

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Course Main Dish

Cuisine Fusion

Servings 8 Persons

Ingredients

  

For The Pie Crust

• 165 g Maida/ All Purpose Flour
• 100 g Cold Butter
• 1/2 tsp Salt
• 2 tsp Ice Cold Water

For The Filling

• 200 g Spinach
• 150 g Cheddar Cheese
• 200 ml Full Cream Milk
• 100 g Crumbled Paneer
• 1 Onion
• 3 Green Chilly
• Salt-to taste
• 1 tbs Butter

Instructions

 

Procedure

• Mix maida, butter, sugar and salt and mix it with finger tips until crumbly. You can also use a hand blender or food processor to do the work.
• 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.
• Cook until there is no water left in the pan.
• Preheat oven to 200C.
• Roll out the pie dough between two cling wraps into a thin circle.
• Grease a 8” 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 15 minutes. You can also add a layer of grated cheese while blind baking to avoid soggy crust.
• Add paneer and milk and grind it to a smooth mixture.

Arranging 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 35 minutes.
• The smaller quiche will take only 20-25 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 35 minutes, remove the quiche from oven.

Removing The Quiche From The Tin

• Once warm, place the quiche on a long, narrow but firm object. I used a tumbler.
• Gently loosen the sides and remove the side of the tin.
• Now with a thin and long spatula, release the pie from the bottom plate.
• Gently transfer to a serving plate.
• Slice it up and serve.

Baking individual Quiche

• You can also line a cupcake tray with the crust, blind bake them.
• Add the filling and top with cheese.
• Bake these cups for 20 minutes in oven.

Notes

P.S:
Don’t fill the crust to the rim. Leave a little gap. Otherwise the filling will ooze out from the quiche.
Make sure that the quiche is warm and firm while removing it from the tin. I did the mistake of removing it when hot and quiche lost shape. So be patient.

Keyword Eggless Spinach Cheddar Cheese Quiche