Paneer Quiche
A spiced Indian quiche — paneer cooked with onion, capsicum, ginger, green chillies, ketchup and herbs, packed into a savoury quiche shell, layered with creamy white sauce and baked till golden on top.
Per serving
Ingredients
- 1 shellBaked savoury quiche shell
- 1/2 cupPaneer, cubed
- 1 tbspGinger garlic, chopped
- 3 tbspOil
- 1 tspGreen chillies, chopped
- 3 tbspOnion, chopped
- 2 tbspCapsicum, chopped
- 2 tspTomato ketchup
- 1 tspMixed herbs
- to tasteSalt
- as requiredBlack pepper powder
- 1 tspVinegar
- 1 tspSchezwan sauce
- 2 tbspSpring onion greens (optional)
- 1/2 cupWhite sauce (béchamel, prepared)
- 1/4 cupGrated cheese (optional topping)
Method
- 1
Heat oil in a pan, add chopped ginger garlic, green chillies, onion and capsicum and stir-fry on high for 2 minutes until softened but still bright.
- 2
Add tomato ketchup, mixed herbs, salt, pepper, vinegar and schezwan sauce. Toss for 30 seconds.
- 3
Add the paneer cubes and sauté for another 1-2 minutes — just enough to coat the paneer in the masala without breaking the cubes.
- 4
Stir in the spring onion greens if using and take off the heat.
- 5
Spoon the paneer filling evenly into the baked quiche shell.
- 6
Pour or pipe the white sauce in a layer over the filling. Sprinkle grated cheese on top if desired.
- 7
Bake in convection mode at 180°C for 8 to 10 minutes (if shell was pre-baked) or 25 to 30 minutes if the shell was unbaked. The top should be lightly golden and the sauce just set. Rest 5 minutes and slice.