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Quiche is a savory pastry from French cuisine, that comes with different savory fillings and has some real cheesy goodness. There are many variants of quiche, including a wide variety of ingredients. I prepared the quiche with the filling of spinach, paneer, corn and cheese, and a hot and spicy tomato sauce at its base. This quiche serves as an excellent snack during tea time. It can be prepared ahead of time and stored in the refrigerator for a couple of days. You can just take it out from the refrigerator half an hour earlier and bake it in the oven before serving. An ideal, no-fuss lunch box meal for children, it being a healthy option too. You can try different fillings of your choice following this recipe as a base. Instead of spinach you can use broccoli, mushrooms, cauliflower, zucchini and bell peppers etc.,The secret behind this delish quiche is the flavorful filling with the stringy cheese and perfectly baked pie crust.
I prepared this quiche as part of a contest in one of the food groups I’m part of. I enjoy making the dishes for contests, as we have to cook the dish using the ingredients that are decided by the admins. It’s a challenge to test your creativity, and l always like creating unique dishes. I had loads of fun making this quiche. I hope y’all will like it too!
Oh, and I forgot to mention that my other recipe Tomato Cheese Crepe got selected as one of the best dishes in the contest! Do check it out if you’re intrigued! 🙂
You can also check for the recipes of Tomato Cheese Crepe, Spinach & Cheese Ravioli, Penne Pasta and Easy Cheesy Risotto on my blog!
Spinach and Corn Quiche recipe:
Heat oil in a pan, and add garlic and onions. Sauté them till the onions turn translucent and add the tomatoes. Cook the tomatoes till they become soft and mushy. Add some salt and chili powder (optional). You can also add some fresh basil or coriander for some herby freshness. Turn the heat off and blend this mixture into a purée once it is cooled down.
Heat oil in a pan over medium heat; add minced garlic and onions. When the onions turn translucent, add finely chopped spinach. Add some salt and ground black pepper and saute till the spinach is cooked and its raw flavor vanishes.
Add some grated paneer (Indian cottage cheese) and cook it for another five minutes. Keep the heat in low to prevent the spinach mix from getting burnt. Also add some sweet corn and grated mozzarella on top and turn the heat off.
Take the pie crust and coat the base with the tomato purée. I used the store bought crust for my recipe. Fill the crust with the spinach and cheese stuffing. Fill the top layer with a lot of grated mozzarella and then give it an egg wash (optional).
Bake the quiche in a pre-heated oven at 350 degrees F for 15-20 minutes. As the filling is already cooked, it won’t take much time for the base to cook. Check once in a while to prevent it from burning and remove it from the oven once it is cooked enough. Leave it for a while to cool down.
You can garnish it with the toppings of your choice. As I made this quiche for the contest, I had to use some crumbled cheese crackers and dark chocolate sauce on top. Cut it into slices and serve while it’s warm. Enjoy the Spinach & Corn Quiche- a warm, hearty and incredibly flavorful pie that’s loaded with a delicious spinach, protein-rich paneer, tomato sauce and stringy cheese filling. It’s a super nutritious dish too. Now ain’t that a wholesome meal?
Click here for the recipes of Rice & Bean Burrito, Zucchini Noodles & Moussaka on my blog!
Check out the recipes of appetizers, salads, main dishes, quick meals, chutneys & desserts on my blog!
