Ingredients:
For Short Crust Pastry or the base:
1 ¼ plain flour
60 gm cold butter (cut in small cubes)
A pinch of salt
1-2 tbsp ice cold water
For Spinach-Corn Filling:
2 cups shredded spinach
3/4 cup boiled sweet corn kernels
2 tbsp butter
Half of onion, finely chopped
1 tbsp plain flour
1 cup milk
1/4 cup grated processed cheese
Salt and black pepper powder to taste
1/4 cup grated mozzarella cheese
Method:
For Short Crust Pastry or the base:
- Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture.
- Knead lightly with cold water to form a dough. (Don’t over work)
- Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
- Roll out dough into ¼ inch thick disc and larger than the size of the pie dish.
- Spread rolled dough into a greased loose-bottomed tin. Pinch sides.
- Prick lightly with a fork. Bake at 200 °C in a preheated oven for 20 min.
For the Spinach and Corn Filling:
- Heat the 1 tbsp butter in a pan; add the spinach and saute till it wilts.
- Add the corn and sauté for 1 minute. Keep aside.
- Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 min.
- Do not brown. Gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Remove from flame.
- Now add cheese, salt and pepper and mix well. Turn off the flame.
- Add spinach-corn to the sauce and mix well.
For the quiche:
- Spread the mixture over the short crust pastry.
- Sprinkle cheese on top and bake in a pre-heated oven at 180°C for 8-10 min or till the cheese melts.
- Cut into wedges and serve hot with any soup….
| this isn't my recipe, liked it, sharing with all |
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