Spinach and Cottage Cheese Quiche
by Tarla Dalal
Added to 155 cookbooks
This recipe has been viewed 34440 times
A French meal is incomplete without a melt-in-the-mouth quiche.
- Sieve the flour. Add the butter and salt and rub in with your fingertips.
- Add about 1 tbsp of ice-cold water to make a dough
- Roll out the dough to about 3 mm. Thickness.
- Arrange the rolled out dough in a greased 150 mm. (6”) diameter pie dish.
- Press the dough into pie dish and prick with a fork on the bottom and sides.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Do not remove from pie dish. Keep aside.
- Heat the butter in a pan, add green chillies, corn and sauté for 1 minute.
- Dissolve the cornflour in the milk and add this to the mixture.
- Cook till the mixture thickens, add all the remaining ingredients and mix well. Keep aside.
- Spread the spinach corn mixture over the baked pastry in the pie dishes.
- Bake in a hot oven at 200°c (400°f) for 10 minutes or until the mixture becomes firm. Serve hot.
Nutrient values (Abbrv) per quiche
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