Spinach and Corn Quiche

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 42 cookbooks This recipe has been viewed 56445 times

The pastry base is filled with a cheesy white sauce mixed with blanched spinach and American corn to give an attractive colour and flavour to the dish. Try it once and it is sure to become a hot favourite!

Add your private note

Spinach and Corn Quiche recipe - How to make Spinach and Corn Quiche

Tags

Preparation Time: 10 minutes Cooking Time: 15 minutes Baking Time: 12 to 15 minutes Baking Temperature: 200°C (400 ° F) Total Time: 40 mins 1Makes 1 quiche (6").
Show me for servings

Ingredients

1 recipe Shortcrust Pastry
1/4 cup grated mozzrella cheese

For the spinach and corn mixture
2 cups shredded spinach (palak)
3/4 cup boiled sweet corn kernels (makai ka dana)
1 tbsp butter

For the cheesy white sauce
2 tbsp chopped onions
1/2 tsp chopped green chillies
1 tbsp plain flour (maida)
1 cup milk
1/2 cup grated processed cheese
2 tbsp butter
salt and black pepper (kalimirch) powder to taste

Method

For the spinach and corn mixture

Heat the butter in a pan, add the spinach and sauté till it wilts.
Add the corn and sauté for 1 minute. Keep aside.

For the cheesy white sauce

Heat the butter in a pan, add the onions and green chillies sauté till they turn translucent.
Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
Add the milk gradually and stir continuously until the sauce thickens.
Add cheese, salt and pepper and mix well.

How to proceed

Combine the spinach and corn mixture with the white sauce in a bowl.
Spread the mixture over the short crust pastry.
Sprinkle cheese on top and bake in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes or till the cheese melts. Cut into 4 wedges and serve hot.