Gourmet Seven - Spinach & Corn Quiche

Another month, another theme, another interesting recipe to share. Yes its the time the Gourmet Seven members come together to create and blog their version of a gourmet theme. And for this month it was the time to try our hands at pies and tarts.

Though I had attempted quite a few tarts before, yet it was one of my favorite dish that I had not shared here, which is quiche. So this was just the perfect chance for me to attempt another recipe of quiche and to share with you all. Quiche is a variant of the tart itself with a golden crust and a nice savory filling, but the difference lies in the custard that tops it, that makes it creamy and rich at the same time.

The source of this month's gourmet seven's theme this month was the very popular Smitten Kitchen. And I chose this recipe as the base, and modified it as per my taste and pantry. The crust is the Martha Stewart's pate brisee, which I had previously used for the tomato tart as well. Only difference is that because of baking in a deeper pan, the crust is not coming till the top of the quiche. So if you take a less deep and broader pan, you will get that perfect shape. Surely baking in tart pan will give those lovely edges, which reminds me that I need to buy one!

Spinach & Corn Quiche Recipe

For the crust -  Refer here

Bake the crust in the pan, in a preheated oven at 350 F for about 20 - 30 mins, till lightly browned. Remove and let it cool slightly.

For the filling:

The filling is very adaptive as per your taste and liking. I used spinach and corn, sautéed with caramelized onion and layered with mild cheddar cheese as the filling. You can create your own combination.

Onion - 1 large, sliced thinly

Spinach - 1/2 cup frozen

Corn - 1/3 cup, frozen 

Salt & Pepper - as per taste

Oil - 1/2 tbsp

Mild cheddar cheese - 3/4 - 1 cup

Chilly flakes - 1/2 tsp

Oregano - 1 tsp


Heat oil in the pan and sauté the onion till nicely caramelized. Add spinach and corn and let it cook well. Add seasoning, chilly flakes and oregano and cook till the mixture dries up.

For the custard:

Milk - 1 cup

Heavy cream - 1/2 cup

Eggs - 3

Salt & pepper

Method - Whisk it all together

For assembling:

  1. Take the slightly baked crust. Level 1/2 the cheese over it.

  2. Then spread the filling and sprinkle rest of the cheese on it.

  3. Top it with custard and bake it for another 20 mins or so, till it becomes nicely browned.

See here what rest of the gourmet seven members are baking -  AnushaKaveriRadhikaSangee,Vardhini and Veena.

You Might Also Like