Name: Eggless onion paneer quiche recipe by Sarika Singh at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Ingredients: For crust :; 1 1/2 cup all purpose flour/ chapatti flour; 1 1/2 tbsp semolina; 2 tbsp Oil; 1/4 tsp Baking Soda; 1/4 tsp Salt; 2 tsp sugar; 3-4 tbsp yogurt , as required; For Filling:; 3 big onions, finely chopped; 1 cup spinach, finely chopped( optional); 2 cloves Garlic, finely chopped; 1 1/2 cup crumbled cottage cheese ( paneer); 1/4-1/2 tsp chilli flakes; 1/4 tsp black pepper; Salt to taste; For egg substitute :; 1 cup milk; 1/2 cup soft cottage cheese ( paneer); 1 heaped tbsp corn flour; 1-2 pinch salt

ABOUT Eggless onion paneer quiche RECIPE

Quiche , it's basically a type of pie with a savory filling and topped with egg mixture. But mine recipe is eggless one and also without butter. Generally its crust calls for lots of butter but as a health conscious fellow I always try to cut down any extra calories in my diet, as much I can. So here is mine version of eggless quiche recipe. Nice creamy filling in a crispy crunchy crust is a real delight for quiche lovers.

Ingredients Serving: 8

For crust :
1 1/2 cup all purpose flour/ chapatti flour
1 1/2 tbsp semolina
2 tbsp Oil
1/4 tsp Baking Soda
1/4 tsp Salt
2 tsp sugar
3-4 tbsp yogurt , as required
For Filling:
3 big onions, finely chopped
1 cup spinach, finely chopped( optional)
2 cloves Garlic, finely chopped
1 1/2 cup crumbled cottage cheese ( paneer)
1/4-1/2 tsp chilli flakes
1/4 tsp black pepper
Salt to taste
For egg substitute :
1 cup milk
1/2 cup soft cottage cheese ( paneer)
1 heaped tbsp corn flour
1-2 pinch salt

Instructions

First of all prepare dough for crust.
Mix all ingredients given under for crust section , except yogurt. After mixing hold the flour mixture in your palm and close tightly. If after opening , the flour hold it's shape then proceed with next step otherwise add some more oil and mix well to get required texture.
Now add required yogurt, 1 tbsp at a time and gather the dough together. No need to knead the dough. It should be firm and just gathered together to form a ball.
Now give it a disc shape and wrap in a cling film/ aluminium foil. Keep it in freezer for 30 mins or in fridge for 2hrs.
Now take it out and roll into a thick big chapatti ( slightly bigger than the size of your baking pan) on a floured surface.
While rolling keep on lifting and moving your rolled chapatti to avoid sticking to base.
Now carefully transfer it to the pie pan. Press it lightly to give the shape of pan and pierce with fork to avoid puffing while baking. Now blind bake the prepared crust in a preheated oven at 180℃ for 12-15 mins or till its edges start to browning.
Keep it out of the oven and brush with butter or ghee. Let it cool. Meanwhile prepare our filling.
Heat some oil in a wok, add chopped garlic and saute for a min. Now add chopped onions and saute till transparent. Add spinach and saute till it shrinks.
Now add crumbled cheese, followed by chilli flakes, black pepper powder and salt to taste. Saute for 2 more mins and is done. Let it cool.
Meanwhile prepare our egg replacement mixture.
Take all ingredients given under egg replacement , in a blender jar and blend to a nice smooth creamy mixture. Keep aside till needed.
When our crust and filling is cooled down. Brush inside the crust with some butter , Put filling in it and spread evenly. Finally pour the prepared egg replacement mixture all over it.
Now bake it in a preheated oven at 180℃ for 40- 45 mins or till you see nice golden colour on its top.

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