Eggless Spinach Cheddar Cheese Quiche

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

📝 Ingredients

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

1. 1--- Procedure ---
2. 2Mix 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.
3. 3Add the water and bring the dough together. It will be still crumbly.
4. 4Place it in a cling wrap, cover and refrigerate for 30minutes.
5. 5Finely chop onion, green chillies and spinach.
6. 6Heat butter and add onion and green chillies.
7. 7When they turn golden, add the spinach and salt.
8. 8Cook until there is no water left in the pan.
9. 9Preheat oven to 200C.
10. 10Roll out the pie dough between two cling wraps into a thin circle.
11. 11Grease a 8” pie dish with a loose bottom.
12. 12Remove the top cling wrap and place the rolled out dough on the pie dish.
13. 13Remove the other cling wrap and press the dough into the dish.
14. 14Remove excess dough.
15. 15The remaining dough can be used to line a small 4” pie dish.
16. 16Prick the lined dough with fork.
17. 17Blind bake for 15 minutes. You can also add a layer of grated cheese while blind baking to avoid soggy crust.
18. 18Add paneer and milk and grind it to a smooth mixture.
19. 19--- Arranging The Quiche ---
20. 20Spread a portion of the cheese on the crust.
21. 21Divide the spinach mixture between two crusts.
22. 22Sprinkle another portion of the cheese on it.
23. 23Divide and pour the milk mixture on both the quiches.
24. 24Sprinkle the remaining cheese on top.
25. 25Bake on the middle rack for 35 minutes.
26. 26The smaller quiche will take only 20-25 minutes.
27. 27During 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.
28. 28After 35 minutes, remove the quiche from oven.
29. 29--- Removing The Quiche From The Tin ---
30. 30Once warm, place the quiche on a long, narrow but firm object. I used a tumbler.
31. 31Gently loosen the sides and remove the side of the tin.
32. 32Now with a thin and long spatula, release the pie from the bottom plate.
33. 33Gently transfer to a serving plate.
34. 34Slice it up and serve.
35. 35--- Baking individual Quiche ---
36. 36You can also line a cupcake tray with the crust, blind bake them.
37. 37Add the filling and top with cheese.
38. 38Bake these cups for 20 minutes in oven.