Quiche is a pie like baked tart with a savory filling containing cheese and other ingredients like vegetables (or paneer or egg or meat). It is a French short crust pastry crust filled with creamy corn spinach custard. It is a tasty and delicious side dish and goes well with breads.
Ingredients
For the pie crust
1. Maida –2 ½ cups
2. Cold butter cubed – ¾ cup (170 gm)
3. Salt – ½ tsp
4. Sugar – 1 Tbsp
5. Ice cold water – 6-7 Tbsp
For the filling
1. Chopped spinach – 4 cups
2. Boiled sweet corn kernels – 1 cup
3. Thinly sliced potatoes - 2
4. Butter – 1 Tbsp
5. Chilli flakes, salt and pepper – to taste
For the white sauce
1. Chopped onion – 1 medium
2. Chopped green chillies – 1 tsp
3. Garlic crushed – 1 Tbsp (optional)
4. Maida – 1 ½ Tbsp
5. Milk – 1 cup (250ml)
6. Grated cheese – ½ cup
7. Butter – 2 Tbsp
8. Salt and pepper powder – to taste
9. Red chilli flakes and parsley for garnish.
Preparation
1. Combine maida, sugar and salt in a food processor or a mixie jar and pulse a few times to combine well. (It can be done with hand also)
2. Add cubed butter and pulse the mixer until it becomes like crumbs.
3. Add the ice water and pulse the mixer just to combine.
4. Press a piece of the dough between your finger tips and if the dough sticks together then the mixing is correct. Otherwise add little more water and pulse the mixer till dough is correct. (Do not add excess water.)
5. Transfer the dough to a work surface or a large bowl and make it into a ball shape. (Do not knead the dough).
6. Divide the dough into half and make it into two flat disc and cover with plastic wrap and refrigerate at least for one hour.
Preparation of filling
1. Heat the butter in a pan. Add the spinach and sauté for 4-5 minutes on high flame until the water dries up.
2. Add the boiled corn and mix well. Sauté for a minute and keep aside.
3. Add pepper, salt, chilli flakes. Mix well and keep aside.
Preparation of white sauce
1. Heat the butter in a pan. Add garlic and sauté for few seconds. Then add onions and green chillies and sauté until they turn soft. Add the maida and cook on low flame, stirring continuously until froth appears.
2. Add milk, little by little, stirring continuously until the sauce thickens.
3. Add cheese, salt and pepper and mix well. Keep aside.
Preparation of quiche
1. Combine the spinach and corn mixture with the white sauce. Then add some chilli flakes and mix well.
2. Take out one flat disc of dough from the fridge and divide into two and roll each one into a thick chapati shaped crust, fitting the size of your pie dish.
3. Carefully transfer one crust into the pie dish, gently pressing down the dough to line the pie dish. Prick the base all over using a fork.
4. Spread half of the spinach (palak) mixture evenly and layer with sliced potatoes and sprinkle some grated cheese, pepper and oregano on top and cover with the other crust. Join the edges and tuck it inside the bottom crust. Give few slits with knife in the centre for the steam to escape.
5. Brush beaten egg or melted butter on the crust and sprinkle pepper powder and parsley.
6. Bake at 200 degree celcius for 15 minutes and then reduce the temperature to 160 degrees and bake for another 15-20 minutes or until it becomes golden. Let it rest for 15 minutes before serving.
7. Repeat the same sequence with the other half.
Tips
1. The dough is enough for one big crust or two small crusts.
2. Sliced paneer pieces can also be used for filling.
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