Spinach Corn Quiche (vegetarian)

Who wouldn’t enjoy a warm and flaky quiche? If it has spinach corn and cheese as filling then that makes it tempting too. The buttery crust and the combination of the filling make this recipe popular with everyone. My folks love it!

SPINACH CORN AND CHEESE QUICHE

Ingredients

Spinach – 500gm (washed and then chopped roughly)

Sweet Corn Kernels – 1 cup

Onions – 1 medium (chopped finely)

Garlic paste/chopped – ½ tsp

Olive oil – 2 tblsp

Butter – 2 tblsp

Chilli flakes – ½ tsp

Nutmeg – 1

Grated Cheese – 1 cup (Mozzarella/Cheddar/Processed or a mix)

Pepper pdr – ½ tsp

Salt – to taste

White Sauce – about 2 cups
Shortcrust Pastry - for a 9" pie

Method

FOR THE SPINACH FILLING

1.    Heat a pan and add 1 tblsp of olive oil and 1 tblsp of butter. When the butter has melted add in the onion. Cook it till it is light pink in colour. Then add in the garlic and cook briefly.

2.    Next, add the spinach and keep stirring till it releases water and reduces in volume.  This happens quickly.

3.    Season with salt, pepper and grated nutmeg (about a pinch). Spinach and nutmeg go very well together.

4.    Then cook stirring continuously on high heat to dry out the water. Your spinach filling will be ready once it looks dry and there is no trace of moisture.

5.    Remove and keep aside.

FOR THE CORN FILLING

1.    Heat a pan. Add 1 tblsp of butter to it.

2.    As soon as the butter melts, add in the corn. Season with salt, pepper and chilli flakes.

3.    Cook the corn on medium heat till they puff up slightly.

4.    Remove from heat and keep aside.

FOR THE WHITE SAUCE

 https://www.youtube.com/watch?v=TQeULxBJXuU

FOR THE SHORTCRUST PASTRY / PIE DOUGH

 https://www.youtube.com/watch?v=7sTRXgrShYU&t=2s

FOR ASSEMBLING THE QUICHE/PIE

1.    Roll out the short crust pastry or pie dough to a size slightly bigger than your pie dish. It’s best to use a loose bottom dish.

2.    Line the pie dish with the dough.  Crumple a sheet of butter paper or foil and line the empty pie with it.

3.    Fill with beans or rice and blind bake the pie in a pre-heated oven at 180°C for 15 mins.

4.    Remove the butter paper.

5.    Spread the spinach filling evenly at the bottom. Then add in the corn.

6.    Pour the white sauce over the corn. Top with the grated cheese.

7.    Bake at 180°C for a further 30 mins or till the pie crust is cooked and the cheese gets a golden colour.

FOR DEMOULDING THE QUICHE/PIE

1.    Let it cool for 5 – 10 mins outside.

2.    Keep the pie on a jar or container that has a smaller radius than the pie dish.

3.    Lightly loosen the edge of the pie and the side ring will drop down.

4.    Slice it and serve at room temperature or warm.

  

© Rinki’s Kitchen 2017