SPINACH AND COTTAGE CHEESE QUICHE

A French meal is incomplete without a melt-in-the-mouth quiche.

Preparation Time : 20 mins.

Baking Temperature : 230°C (460°F).
Baking Time : 25 mins.
Cooking Time : 15 mins.

Makes four 4" quiches.

For the short crust pastry

1 cup plain flour (maida)
½ cold margarine or butter
A large pinch of salt
For the stuffing
2 cups blanched and chopped spinach leaves (palak)
1 cup crumbled fresh paneer (cottage cheese)
½ teaspoon chopped green chillies
2 tablespoons cornflour
¾ cup milk
2 tablespoons cream
¼ cup grated vegetarian cooking cheese
½ teaspoon dried oregano
2 tablespoons butter
Salt and freshly ground pepper to taste
For the short crust pastry

1. Sieve the flour and salt together.

2. Cut the margarine with a knife. Rub into the flour with fingertips until the mixture resembles
breadcrumbs.
3. Gradually add ice-cold water (approx. two to three tablespoons) and make dough of rolling consistency.
4. Lightly flour the rolling pin and the pastry board.
5. Roll the pastry into four 120 mm (5") diameter circles.
6. Line the base and sides of four greased 100 mm (4") diameter pie dishes.
7. Prick with a fork and bake in a hot oven at 230°C (460°F) for 10-12 minutes. Keep aside.
For the stuffing

1. Heat the butter in a pan, add green chillies, corn and sauté for 1 minute.
2. Dissolve the cornflour in the milk and add this to the mixture.
3. Cook till the mixture thickens, add all the remaining ingredients and mix well. Keep aside.
How to proceed

1. Spread the spinach corn mixture over the baked pastry in the pie dishes.
2. Bake in a hot oven at 230°C (450°F) for 10 minutes or until the mixture becomes firm. Serve hot.