So I am getting greedy! Well why shouldn’t I, when my greed just makes me bake and blog more and improves my chances of winning some stunning bakeware by Freedom Tree. Take a look and tell me you’d do the same, even if your cupboards are overflowing and you had resolved not to buy anymore kitchen or bakeware. Now “buy” was the operative word in that resolve, so there, I am not buying, I am only trying to win stuff, while having fun and using some of that fresh corn the husband magnanimously dumped on me.
When I saw this post by the Tadka Girls on their FB page, it called out to me for so many reasons:
I haven’t been using the Spinach growing in my garden for at least two weeks now
- This was a savory bake and had little grain in it (the whole wheat flour being the exceptions)
- It was packed with all the healthy stuff. Eggs, Spinach, Cheese, Paneer, Milk, Garlic and just 1 tablespoon of butter for the entire Quiche/Pie, whatever you choose to call it. This dish was rich and yet not the kind that makes you feel guilty.
- It could easily be modified to include corn in it. After all, spinach, cheese and corn are a classic combination.
Though I have only slightly modified it from the original recipe by the Tadka Girls, this is an entry to the IFBM and Freedom Tree Baking Contest. My second entry of the day :-). Fingers crossed!
What You Will Need
(modified only a little from the original recipe)
- 2 teaspoons oil
- 1 large onion chopped
- 3-4 garlic cloves, smashed and minced
- 1 cup fresh corn (blanched for 10 minutes in hot water)
- 1 bunch spinach
- pinch of nutmeg powder
- ½ cup + 1 tablespoon whole wheat flour
- ¾ tsp baking powder
- 1 tbsp butter
- 2 eggs, well beaten
- 1 cup skimmed milk
- ½ tsp salt or to taste
- Fresh ground pepper
- ½ cup grated Cheddar cheese
- ¼ cup crumbled Paneer
How You Make It
- Preheat oven to 180 degree C.
- Add a teaspoon of oil to a pan and allow to heat. Add onions and add the minced garlic and saute for 5-7 minutes on medium heat.
- Add the corn and saute for a 8-10 minutes on medium heat. Add the Spinach and cover with a lid for 3-4 minutes.
- Add the salt, nutmeg powder and fresh ground pepper, mix well and turn off the stove.
- In a mixer jar, add the 1/2 cup of wholewheat flour and butter and blend.
- Add the beaten eggs and milk and blend well.
- Grease a 6-7 inch pie/glass dish and sprinkle with one tablespoon flour.
- Spread the corn and spinach mix after draining all the water from it on the glass dish.
- Sprinkle the Paneer and grated cheese over the spinach layer.
- Pour the liquid mix into the dish.
- Bake for 40-45 minutes.
- Allow to cool for 10 minutes before cutting and serving yourself. This makes a great monsoon lunch/dinner.