Eggless Spinach, Cheese and Paneer Quiche

Ingredients

• 160 g (1¼ cups)plain flour (maida)
• 100 gcold butter
• ½ tspsalt
• ½ tspsugar
• 10 ml (2 tsp)ice-cold water
• 1 large bunchspinach
• 200 gcheese
• 240 ml (1 cup)full-fat milk
• 150 g (1 cup)crumbled paneer
• 1onion
• 3green chillies
• to tastesalt
• 1 tbspbutter
• 1 tspred chilli flakes

Instructions

1. 1

   Make the pastry

   Rub the flour, 100 g cold butter, sugar and ½ tsp salt together with your fingertips until the mixture is crumbly. Add the ice-cold water and bring it together into a dough. Refrigerate for 30 minutes.

2. 2

   Cook the spinach

   Finely chop the onion, green chillies and spinach. Heat 1 tbsp butter, then add the onion and chillies. When the onion changes colour, add the spinach and salt to taste. Sauté until the spinach wilts and the mixture becomes dry.

3. 3

   Heat the oven

   Preheat the oven to 200°C.

4. 4

   Shape the pastry

   Divide the dough into equal balls. Dust them with flour and roll each into a thin disc. Grease the moulds, fit the discs into the pie dishes and press them firmly into place. Remove excess dough and prick the pastry with a fork.

5. 5

   Bake the shells

   Bake the pastry shells for 25 minutes, or until the tops are brown.

6. 6

   Blend the sauce

   Pulse the milk, paneer and red chilli flakes together until combined.

7. 7

   Fill the quiches

   Spread some of the cheese over each crust, then divide the spinach mixture among the shells. Sprinkle over another portion of cheese and pour in the milk-and-paneer mixture. Finish with the remaining cheese and a sprinkling of red chilli flakes.

8. 8

   Bake the filling

   Bake the quiches on the middle rack for 20 minutes, until the tops are browned.

9. 9

   Remove and serve

   The tins have loose bottoms, so gently push each quiche up from underneath with another object. Transfer carefully to a serving plate, slice and serve with tomato ketchup.

What is an eggless spinach, cheese and paneer quiche?

Quiche is a savoury French tart, usually made with pastry and a rich filling. This version skips eggs and uses blended paneer and milk to make a creamy topping instead.

Spinach, cheese and green chillies give it a mix of savoury, fresh and lightly spicy flavours. The buttery pastry provides a crisp contrast to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 29g protein, 53g carbs, 51g fat.

The pastry flour supplies much of the carbohydrate, while the butter, cheese and paneer contribute most of the fat; paneer, cheese and milk also provide protein. Pair a slice with a generous serving of salad or vegetables for a more balanced plate.

The pastry dough

Cold butter: rub it into the flour with your fingertips until the mixture looks crumbly. Keeping the butter cold helps the pastry hold its shape as you work it.

Cold water: add just enough to bring the dough together, then chill it for 30 minutes. Roll the dough thinly and press it firmly into the greased moulds.

Dry the spinach well

Spinach: cook it with the onion and green chillies until wilted, then continue sautéing until the mixture is dry. Excess moisture can make the pastry base soggy.

Onion and chillies: let the onion change colour before adding the spinach. This gives the aromatics time to soften in the butter.

Paneer in place of eggs

Paneer and milk: blend them with the chilli flakes to make the quiche’s creamy layer. The mixture is poured over the spinach and cheese rather than mixed with eggs.

Cheese: layer it over the crust, over the spinach, and on top of the filling. This distributes its savoury flavour through the quiches and gives the surface a browned finish.

Watch the two bakes

Pastry bake: the shells go into a 200°C oven for 25 minutes, before the filling is added. Check for the recipe’s cue of browned tops.

Final bake: once filled, the quiches bake on the middle rack for 20 minutes. Look for a browned top, then handle the loose-bottom tins gently when removing them.

Serving the quiche

Let the quiches come out of their tins carefully before slicing, as the loose bases can shift. The recipe suggests serving them with tomato ketchup.

For a fuller meal, serve a slice with a simple salad or extra cooked vegetables. Their freshness makes a pleasant contrast to the pastry and cheese.

Recipe notes & tips

• Chill the dough for the full 30 minutes before rolling it out.
• Sauté the spinach until dry so it does not release extra moisture into the crust.
• Roll the pastry into thin discs so it fits the moulds without bulky edges.
• Prick the pastry bases with a fork before baking, as directed.
• Use the middle rack for the final 20-minute bake.
• Push up gently from beneath the loose bases when removing the quiches from their tins.

Variations

• Milder filling: use fewer green chillies and omit the chilli flakes.
• Different greens: replace some of the spinach with finely chopped kale and cook until dry.
• Cheese choice: use a firm, good-melting cheese for the layers and topping.
• Extra vegetables: add finely chopped mushrooms to the onion and cook them until their moisture has evaporated.
• Individual portions: divide the pastry and filling evenly among small pie moulds.

Common mistakes to avoid

• Warm pastry dough: it can be difficult to roll; chill it for the full 30 minutes.
• Wet spinach: excess liquid can soften the base; sauté until the mixture is dry.
• Thick pastry discs: they may not fit the moulds neatly; roll the dough thinly.
• Overfilling the shells: the topping can spill; divide the filling evenly among the crusts.
• Rough removal: the loose bottoms can shift; push each quiche up gently from underneath.

How to store

Cool the quiches, cover and refrigerate for up to 3 days. Reheat in an oven until warmed through; the pastry may soften after storage.

Frequently asked questions