Spinach and Paneer Quiche

Spinach and Paneer Quiche

From   Firangi Tadka

Prep: 55 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: German

The contrasting colours of spinach and cottage cheese make this quiche look as good as it tastes


  • Refined flour (maida) 200 gms
  • Butter 100 gms
  • Eggs (1 tbsp milk in place of egg) 2
  • Spinach, blanched, drained, chopped 100 gms
  • Cottage cheese (paneer), grated 200 gms
  • Fresh cream 200 ml
  • Hung yogurt 2 tbsps
  • Salt to taste
  • Nutmeg (jaiphal) powder 1 pinch
  • Processed cheese, grated ½ cup


  • Take refined flour in a bowl, add butter and rub in with your fingertips till the mixture resembles breadcrumbs.
  • Add 2 tbsps water and 1 egg and knead into a smooth dough. Cover with cling foil and refrigerate for 20 minutes.
  • Preheat the oven to 200º C.
  • After 20 minutes remove the dough from the fridge, place it between plastic sheets and roll it out. The rolled out dough should be one inch bigger than the pie dish so that the sides can be completely covered on the inside.
  • Transfer the rolled out dough into the greased pie dish and remove excess dough. Poke with a fork so that it does not puff when baked. Place butter paper on the dough and fill the pie dish with kidney beans or any other beans.  This helps the dough to remain flat during the blind baking. Keep the pie dish in the preheated oven and bake for 20 minutes.
  • Take cream, remaining egg and hung yogurt in a bowl and whisk till well combined. Add salt and nutmeg powder and mix well.
  • Remove the pie crust from the oven and remove the kidney beans.
  • Fill the crust with the cream mixture. Spread cottage cheese and spinach over it. Sprinkle processed cheese evenly.
  • Keep the pie dish in the preheated oven and bake for 20 minutes.
  • Cut into wedges and serve hot.