Quiche
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Maida 1¼ cup
Cold butter amul 100gms
Salt
Sugar 1/2 tsp
Ice cold water 2 to 3 tsp
Spinach 100 gms
Sweet corn 4 tbsp
Onion 1small size
Garlic 2 cloves
Amul cheese cubes 3 nos
Milk 1cup
Cream 3 to 4tbsp
Corn flour 2tbsp
Chili flakes 1 tsp
Mix hearbs 1tsp
Butter 1tbsp
Crumbled paneer 1/2 cup
Paneer cut into cubes 1/3 cup
1. Mix all ingredients of pie crust except water till get bread crumbs consistency.
2. Add water and bring the dough togather.
3. Put this dough in cling wrap, cover & keep it in fridge for at least 10 to 20 minutes.
4. In the mean time prepare filling. Chop onion and spinch. Roughly pound garlic cloves using knife.
5. Take butter in a frying pan add onion and garlic saute till translucent. Now add spinch and corns cook for 2 to 3 minutes on medium high flame add salt keep aside.
6. Add milk, crumbled paneer, corn flour and cream blend it to a smooth mixture using a food processor or blender add little slat.
7. Roll out the dough between two clinch wraps into a tin circle. Take a 8" loose bottom tin or a pie dish.
8. Remove the top cling wrap & place the rolled out dough on the dish. Remove the other cling wrap & press the dough into the dish neatly. Remove excess dough.
9. Prick the lined dough with a fork. Bake it for 10 to 12 minutes 180 degree.
10. Now it's time to arrange the quiche: 1) grate one cheese cube on the crust, 2) now spread spinch and sweet corn mixture and sprinkle chili flakes and mix hearbs, 3) grate second cheese cube, 4) spread paneer cubes and sprinkle chili flakes, 5) pour the milk, cream, paneer and corn flour mixture little lower to the rim of ur tin, 6) sprinkle rest of the chili flakes and mix hearbs and grate last cheese cube.
11. Bake for 20 to 30 minutes at 170 degree. For first 10 minutes bake it on lower rack and for further baking use middle rack. Lower the temperature to 150 degrees if find pie getting brown fast.
12. Don't take out the pie when it's hot as it will not hold the shape.
13. Serve at room temperature.