Spinach And Cottage Cheese Quiche Recipe

Ingredients

• 3/4 cup maida (plain flour)
• 1/4 cup butter
• 2 pinches salt (namak)
• 2 cups blanched and chopped spinach (palak)
• 1 cup crumbled paneer (cottage cheese)
• 1/2 tsp chopped green chillies
• 2 tbsp cornflour
• 3/4 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp fresh cream
• 1/4 cup grated processed cheese
• 1/2 tsp dried oregano
• 2 tbsp butter
• salt (namak) and to taste

Steps

1. To make the short crust pastry for the spinach and cottage cheese quiche recipe, sieve the flour. Add the butter and salt and rub in with your fingertips.
2. Add about 1 tbsp of ice-cold water to make a dough
3. Roll out the dough to about 3 mm. Thickness.
4. Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish.
5. Press the dough into pie dish and prick with a fork on the bottom and sides.
6. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
7. Do not remove from pie dish. Keep aside.
8. To make the stuffing for the spinach and cottage cheese quiche recipe, heat the butter in a pan, add green chillies, paneer and sauté for 1 minute.
9. Dissolve the cornflour in the milk and add this to the mixture.
10. Cook till the mixture thickens, add all the remaining ingredients and mix well. Keep aside.
11. Spread the spinach paneer mixture over the baked pastry in the pie dishes.
12. Bake in a hot oven at 200°c (400°f) for 10 minutes or until the mixture becomes firm. Cut into wedges and serve the spinach and cottage cheese quiche hot.