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
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
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.
Wow, Gayathri, looks so awesome, I’ll try to post mine in the next couple of days..
Great effort Gayathri, loved the way you made it.
superb….drooling here….lovely recipe…yum
looks awesome
this looks great.
The timing is perfect. I wanted to try a savoury bake too, and ached to create an eggless version of spinach quiche – this recipe is so apt for me to try out. God Bless you and thanks for detailed pics and method.
Wow.. I wanted to try this for a very very long time .. Yours look just perfect! Its on the menu for dinner next week 🙂
Very well made..looks like the one with egg..the topping is perfect even without eggs.
Perfect made!!!! Looks great. I love spinach and love the quiches too. So would really do it!
Thank you, from the Caribbean ocean
Lovely idea to use paneer Gayathri….must have tasted similar to palak paneer in a pie base. Can imagine the taste. It looks awesome. I made it crustless and I’m totally in love with this dish…..glad you picked this recipe for this challenge.
Looks Delicious!!!!
Fabulous tart, love the addition of paneer here.. Wish to have a slice anytime.
wow I am already having a watery mouth looking at this quiche. Thanks for posting an eggless one!! Awesome
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Wow!! Its really awesome. I will try this.
Love the palak paneer filling in a pie!
Your quiche looks absolutely awesome, must be tasting great with paneer, I have never tried with paneer as my kids don’t like it, but I should try this out sometime…, Inbtw beautiful clicks
mouthwatering quiche… thats also eggless. very impressive
this is perfect!!! i’ve been looking for an eggless quiche that doesn’t require tofu! can’t wait to try this tonight with some kale and lots of cheese!!!! 🙂
Hi Gayatri… Nice Quiche… Do you get Cheddar Cheese & Sour Cream in India?
Yes Nidhi, we get cheddar cheese here but I don’t get sour cream at Madurai. I just substitute it with yogurt…
This looks awesome…..
Hi Gayathri, this is an awesome Quiche Recipe. I have tried your recipe and made 16 Tartlets instead of one big Tart & it was a big success in my family. But Now I have plans to bake these tartlets for a Potluck lunch for about 35 members. Kindly can you give me the measurements of the ingredients to bake this number of tartlets. Specially for Dough. It will be helpful if you can give me the information by today evening.Thanks in advance.
Hi Gayathri,
I tried your recipe for Quiche 2nd time & it was a big hit in my family.Made around 32 Quiche Tartlets’s and they were all really yummy. The best part of the recipe is the substitution of egg with paneer & milk which motivated me to do this for a family get together and every one loved it. Thanks a lot once again 🙂
First time quiche. Thanks for the recipe. It worked wonderfully:)
Excellent!! Everyone at home loved it.
My milk mixture was a little extra. Can I make Frittata with it?
Thanks a ton for sharing,
Smita
Yes, you can..
Hello gayathri…
Planning to bake quiche for tomorrow’s dinner… blind baking and filled baking is at 200 deg itself?
Yes,
Yet another fantastic recipe Gayathri. I made this for a girls’ brunch party and it was much appreciated. I added some corn in the mix and it gave a nice crunch. The short crust pastry was buttery and flaky. Thank you for the detailed steps!
Hi Gayathri,
Can I use olive oil instead of butter for the dough?
If you use olive oil, the pastry won’t be flaky.
Fabulous post,more so coz its eggless. Planning to make 1 today, can we use amul butter instead of white butter ??if yes, Do we still need to add salt with amul butter
Thank you. You can use Amul butter, but reduce salt in recipe.
Very good recipe. Only issue i misread 200C as 200F. Which is wrong as its 392F. Now back in the oven again. Also i didnt have spinach so improvising this with potato masala instead.
Thank you. Hope it works with the higher temperature.
Can u please mention maida in grams pls
Done
Hi, the pie crust is too soft and crumbly once out of the oven .! Have I made any mistakes. ???tastes great though, I’m just concerned the pe didn’t hold shape properly. Can u pls tell me how to rectify it
Did you blind bake the crust. Try baking for extra five minutes and then add filling.
What are the nutritional facts in this dish
What’s the baking time for blind bake of crust and with filling respectively if it’s made into tartlets instead?
Small tartlets can be blind baked for 5-7 minutes and 20 minutes with filling.
I’m a young baker and I made this recipe for my family and they really loved it! From that day on, my sister has been asking me to make this again. Thank you so much for the awesome recipe!
That is wonderful. Thank you so much for sharing!