Spinach and Corn Quiche
by Tarla Dalal
The pastry base is filled with a cheesy white sauce mixed with blanched spinach and American corn to give an attractive colour and flavour to the dish. Try it once and it is sure to become a hot favourite!
Spinach and Corn Quiche recipe - How to make Spinach and Corn Quiche
Preparation Time: Cooking Time: Baking Time: 12 to 15 minutes Baking Temperature: 200°C (400 ° F) Total Time:
Makes 1 quiche (6").
1 recipe Shortcrust Pastry
1/4 cup grated mozzrella cheese
For the spinach and corn mixture
2 cups shredded spinach (palak)
3/4 cup boiled sweet corn kernels (makai ka dana)
1 tbsp butter
For the cheesy white sauce
2 tbsp chopped onions
1/2 tsp chopped green chillies
1 tbsp plain flour (maida)
1 cup milk
1/2 cup grated processed cheese
2 tbsp butter
salt and black pepper (kalimirch) powder to taste
Method
For the spinach and corn mixture
For the cheesy white sauce
How to proceed
- Main Procedure
For the spinach and corn mixture
- For the spinach and corn mixture
- Heat the butter in a pan, add the spinach and sauté till it wilts.
- Add the corn and sauté for 1 minute. Keep aside.
For the cheesy white sauce
- For the cheesy white sauce
- Heat the butter in a pan, add the onions and green chillies sauté till they turn translucent.
- Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
- Add the milk gradually and stir continuously until the sauce thickens.
- Add cheese, salt and pepper and mix well.
How to proceed
- How to proceed
- Combine the spinach and corn mixture with the white sauce in a bowl.
- Spread the mixture over the short crust pastry.
- Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes or till the cheese melts. Cut into 4 wedges and serve hot.
Outbrain
The quiche melts into your mouth. It's enriched with white sauce, spinach and corn. Absolutely divine.