Recipe: Vegan Spinach and Corn Quiche

Learn How to Make a Vegan Spinach and Corn Quiche – A Recipe by Sonia Gupta – Powered by NatureFresh Professional

Ingredients For Shortcrust

1. Nature Fresh Professional Lite (A Special Plant Fat) – 100gm
2. Flour – 150gm
3. Salt – 3gm
4. Cold water – 25gm (if required)

Ingredients For Filling

1. Chopped Spinach – 150gm
2. Chopped onion – 100gm
3. Sweet corn – 100gm
4. Lite – 20gm
5. Chopped garlic – 10gm
6. Black Pepper – 1gm
7. Salt – 3gm
8. Chilli flakes – 1gm
9. Mixed herbs – 1gm
10. Flour – 30gm
11. Coconut milk – 200gm
12. Tapioca flour – 5gm

Method

1. In a bowl mix Naturefresh Professional Lite (100 gms), flour and salt. Bind the dough. Cover it in cling wrap and let it rest in refrigerator for 30 min.
2. In a saucepan, take Naturefresh Professional lite (20 gms). Heat it. Add chopped garlic and onion. Sauteé for 1 min and then add spinach &corn.
3. Cook the vegetables for another 1 minute. Add flour and Tapioca flour. Cook to remove the raw flavour of the flour. Add salt and coconut milk. Keep stirring constantly. Add all the seasonings. The filling is ready.
4. Roll the refrigerated dough into a sheet of 1/2 inch thickness. Cut out the discs and line it into tartlets.
5. Bake these shells in a preheated oven at 180 C for 20 min.
6. After 20 min, fill the baked shells with the prepared filling and bake again at 180 C for another 20 min.
7. After baking, take the quiche out from the oven and serve hot.

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