For this month's Baking Eggless group challenge, I chose a savoury bake. Every month we tried out sweet bakes and the members asked for savoury bakes for a change. So I selected a recipe for quiche from Martha Stewart's web site. Quiche is a savoury pie usually filled with a mixture of cream, eggs and cheese. The crust is usually made of biscuit dough and when baked it becomes crisp and flaky. The filling comes out to be a soft custard complimenting the crispy base. Our challenge was to make the filling eggless. As the filling had 4 eggs, it was quite challenging. When I thought of a substitute, the first ingredient which came to my mind was paneer. When baked it will be soft and it will also give volume to the filling. When I finished with the quiche, I couldn't wait to remove it from the pan. So I did a mistake. I removed it when it was still hot and the filling was very soft. Then I let it to cool and it became firm. I made another small quiche which I removed from the pan when completely firm. It came out so nice. We had it with tomato ketchup and it was so rich and delicious.
For The Pie Crust:
Maida/ All Purpose Flour-1 1/4cup
Ice Cold Water-2tsp
Full Cream Milk-1cup
maida, butter, sugar and salt and mix it with finger tips until crumbly.
You can also use a hand blender or food processor to do the work.
the water and bring the dough together. It will be still crumbly.
it in a cling wrap, cover and refrigerate for 30minutes.
chop onion, green chillies and spinach.
butter and add onion and green chillies.
they turn golden, add the spinach and salt.
spinach will wilt. Transfer contents to a colander and drain excess water.
Press the mixture to remove all the liquid from the spinach.
oven to 200C.
out the pie dough between two cling wraps into a thin circle.
a 7 ½” pie dish with a loose bottom.
the top cling wrap and place the rolled out dough on the pie dish.
the other cling wrap and press the dough into the dish.
remaining dough can be used to line a small 4” pie dish.
the lined dough with fork.
bake for 10minutes.
paneer and milk and grind it to a smooth mixture.
a portion of the cheese on the crust.
the spinach mixture between two crusts.
another portion of the cheese on it.
and pour the milk mixture on both the quiches.
the remaining cheese on top.
on the middle rack for 45-60minutes.
smaller quiche will take only 30 minutes.
the process, if the quiche browns fast, then place a wire tray on top
shelf and place a foil on it to avoid further browning.
60minutes, remove the quiche from oven.
Removing The Quiche
From The Tin:
warm, place the quiche on a long, narrow but firm object. I used a
condensed milk tin.
loosen the sides and remove the side of the tin.
with a thin and long spatula, release the pie from the bottom plate.
transfer to a serving plate.
it up and serve.
1. Don’t fill the crust to the
rim. Leave a little gap. Otherwise the filling will ooze out from the quiche.
2. Make sure that the quiche is
warm and firm while removing it from the tin. I did the mistake of removing it
when hot and quiche lost shape. So be patient.
I used my hand mixer to prepare the dough
Place in a wrap and refrigerate
Roll it out between two cling wraps
Place it carefully into a loose bottomed tart tin and prick with a fork
Blind bake for 10minutes
Place the spinach mixture into the base.
Pour the milk mixture and sprinkle cheese
Bake for 60minutes.
Place the tin on a milkmaid tin and gently remove the side.
With the help of a flat spatula remove the quiche gently from the base plate and transfer to a serving plate.
Slice it up.
Serve it with tomato ketchup.
Labels: BAKES, BAKING EGGLESS, CHEDDAR, CHEESE, EGGLESS, PANEER, PIE, SAVORY, SPINACH