Spinach and Corn Quiche

Tweet

Enjoy weekend brunch with yummy and sizzling hot  “Spinach-Corn Quiche”…

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….