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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