Spinach, Cheddar and Corn Quiche | How to make Spinach, Cheddar and Corn Quiche

By Vaishali Nagarajan  |  24th Jul 2016  |  
4.3 from 3 reviews Rate It!
  • Spinach, Cheddar and Corn Quiche, How to make Spinach, Cheddar and Corn Quiche
Spinach, Cheddar and Corn Quicheby Vaishali Nagarajan
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

30

3





Video for key ingredients

  • Homemade Short Crust Pastry

About Spinach, Cheddar and Corn Quiche Recipe

Crispy, flaky and buttery crust enclosing a savoury cheddar and egg custard with spinach and corn.

Spinach, Cheddar and Corn Quiche is a delicious dish which is enjoyed by the people of every age group. The recipe by Vaishali Nagarajan teaches how to make Spinach, Cheddar and Corn Quiche step by step in detail. This makes it easy to cook Spinach, Cheddar and Corn Quiche in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Spinach, Cheddar and Corn Quiche at home. This amazing and mouthwatering Spinach, Cheddar and Corn Quiche takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Spinach, Cheddar and Corn Quiche is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Spinach, Cheddar and Corn Quiche is a good option for you. The flavour of Spinach, Cheddar and Corn Quiche is palatable and you will enjoy each and every bite of this. Try this Spinach, Cheddar and Corn Quiche and impress your family and friends.

Spinach, Cheddar and Corn Quiche

Ingredients to make Spinach, Cheddar and Corn Quiche

  • For Shortcrust pastry:
  • flour- 150 grams (1 cup and 3 tablespoons)
  • butter- 80 grams (cold); cubed
  • Ice cold water- 2 to 3 tablespoons
  • A pinch of salt
  • For Filling:
  • spinach – 2 cups of the leaves
  • American sweet corn kernels- ¾ cup
  • eggs- 3
  • Single cream- 1 1/4 cups or 300 ml
  • Cheddar cheese- ½ cup; grated
  • salt- to taste
  • Crack black pepper- to taste
  • parsley- 1 tsp
  • Full fat milk- ¾ cup
  • nutmeg- a pinch

How to make Spinach, Cheddar and Corn Quiche

  1. For the pastry: In a bowl put the flour and salt and rub in the cold, cubed butter between thumb and fingers. When the butter is fully rubbed into the flour add in the cold water and mix it till it forms a ball.
  2. Add in a little bit more flour if needed and mix it. Cover with cling film and refrigerate for minimum 30 minutes. Keep for 1 hour if you have the time. Remove the pastry and roll it out to almost 1/8 inch thick.
  3. Roll it out a little bigger than the size of the tin. Preheat oven to 180 degrees C. Line a 22 cm tart shell with the rolled out pastry.
  4. Use two parchment papers to roll out the pastry to make it easier and if you have any Torn places just do some patch up work with some extra pastry. Also crimp the sides of the tin to give it a nice look.
  5. Prick the base with a fork, keep a parchment paper on it and fill it with baking weights or any dry beans. Make sure you fill the beans or weights till the top. Blind bake this for 10–15 minutes.
  6. Remove the beans along with the paper and bake for a further 10-15 minutes or until the pastry is light golden and crisp. Remove the tart and let it cool for a while.
  7. For filling: Blanch the spinach leaves in boiling water for 2 minutes and then shock them in ice water. Remove, squeeze out the excess water and chop it roughly.
  8. Cook the corn kernels till they are juicy and bright orange-yellow in colour. Drain them and set aside. In another bowl beat the eggs till light and pale. Add in the cream and milk and mix.
  9. Add salt, pepper, nutmeg and parsley. Add in the grated cheddar cheese, chopped spinach and corn kernels and mix. Add more pepper or salt if needed.
  10. Pour the filling into the slightly cooled tart and bake for 25 – 30 minutes or until the centre has set. For checking, just insert a thin sharp knife and it should come out clean without any egg mixture sticking go it.
  11. Cool it for 15-20 minutes and serve slightly warm.

My Tip:

I used a 22 cm tart tin which is about 1 1/2 inch deep. Make sure you chill the pastry well for easier handling.

Reviews for Spinach, Cheddar and Corn Quiche (3)

Kanak Patela year ago

Lovely recipes Vaishali.
Reply

Ambreen Faridia year ago

Quiches taste amazing and this one looks heavenly :)
Reply

Bindiya Sharmaa year ago

looks delicious!
Reply