Spinach and corn cheesy eggless quiche
Always been on a lookout for the eggless shortcrust pastry dough recipe. This seems to be the perfect one for now. You can make a sweet or savoury filling for this one.
Apple pie, eggless quiche, chocolate pie the choices are endless.
The eggless quiche recipe which i would be sharing is loved by a dear friend of mine. She is a non vegetarian but loves the quiche i make without eggs. Says its the best she has had.
In a food processor add:
94 grams of all-purpose flour
+ 55 grams of butter, cold and diced.
Pulse until it looks like fine sands.
Alternatively rub the cold butter with your fingertips into the flour until it resembles sand.
Then add
+ 1 tablespoon of milk
Pulse until it forms a ball or mix with hand to form a dough.
Do not knead it.
Cling wrap the dough and refrigerate it for 30 minutes.
Take it out of the fridge and flatten a little and roll out in between plastic wrap.
PS This will make the job of rolling out much easier and also lifting it and placing it in the pie mould.
Roll the dough out the transfer it to a 7 inch pie mould.
Press it alongside the mould properly.
Prick the bottom with a fork, line it with parchment paper and fill it with baking beans or rice.
Bake at 180 c for 20 minutes.
Remove the weights and bake for another 10 minutes, or until the base is firm and dry.
Let it cool for ten minutes.
Make white sauce by melting
4 tbsp butter
+ 4 tbsp flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in
2 cups milk.
Heat until it boils, stirring constantly; until you get a thick sauce.
(just incase lumps from sieve this sauce through a mesh and you will get a smooth sauce.
Add:
1 tsp salt
+1/2 tsp black pepper
+ 1/4 tsp cayenne pepper
+ 1/2 tsp dried parsley
Stir together.
Wash and saute finely chopped:
1 cup spinach over low flame until wilted.
Boil:
3/4 cup corn
Add the spinach and corn into the white sauce and check for seasoning.
Spread the above mixture into the cool pie crust until 3/4th full.
Sprinkle 75 grams of cheddar cheese and bake again at 180 C until light brown.
Remove from the oven and wait for it to cool to remove it from the mould and serve.
Yummy cheesy veg quiche is ready
Ingredients
Directions
In a food processor add:
94 grams of all-purpose flour
+ 55 grams of butter, cold and diced.
Pulse until it looks like fine sands.
Alternatively rub the cold butter with your fingertips into the flour until it resembles sand.
Then add
+ 1 tablespoon of milk
Pulse until it forms a ball or mix with hand to form a dough.
Do not knead it.
Cling wrap the dough and refrigerate it for 30 minutes.
Take it out of the fridge and flatten a little and roll out in between plastic wrap.
PS This will make the job of rolling out much easier and also lifting it and placing it in the pie mould.
Roll the dough out the transfer it to a 7 inch pie mould.
Press it alongside the mould properly.
Prick the bottom with a fork, line it with parchment paper and fill it with baking beans or rice.
Bake at 180 c for 20 minutes.
Remove the weights and bake for another 10 minutes, or until the base is firm and dry.
Let it cool for ten minutes.
Make white sauce by melting
4 tbsp butter
+ 4 tbsp flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in
2 cups milk.
Heat until it boils, stirring constantly; until you get a thick sauce.
(just incase lumps from sieve this sauce through a mesh and you will get a smooth sauce.
Add:
1 tsp salt
+1/2 tsp black pepper
+ 1/4 tsp cayenne pepper
+ 1/2 tsp dried parsley
Stir together.
Wash and saute finely chopped:
1 cup spinach over low flame until wilted.
Boil:
3/4 cup corn
Add the spinach and corn into the white sauce and check for seasoning.
Spread the above mixture into the cool pie crust until 3/4th full.
Sprinkle 75 grams of cheddar cheese and bake again at 180 C until light brown.
Remove from the oven and wait for it to cool to remove it from the mould and serve.
Yummy cheesy veg quiche is ready