For Dough 

• 1 cup whole wheat flour
• 1/4 cup semolina/suji
• 50 gm chilled butter
• 1/4 cup cold water
• 1 tsp salt   

For filling 

• 1 tsp olive oil
• 1 tsp butter
• 1 chopped onion
• 4 garlic cloves
• 1 cup chopped spinach
• 1/2 cup boiled sweet corn kernels
• 1/4 cup paneer
• 1 tsp chili flakes
• 1 tsp mixed herbs
• Salt as per taste 

For sauce

• 1 cup milk
• 1 tsp oats flour
• 1/4 cup Australian Macadamia Nuts paste
• Salt & pepper as per taste
• 2 cheese slices 

Mozzarella cheese to assemble the quiche

1. Prepare a stiff dough with the mentioned ingredients without much kneading.
2. Cover with cling wrap/ butter paper and refrigerate for 30 minutes.
3. Divide the dough into 3 parts, roll out each portion between butter paper to half inch thickness.
4. Place rolled dough on tart mould and gently press around the sides.
5. Prick all over the tart with fork to prevent rising while baking.
6. Blind bake by placing butter paper on the tart and weighing it with heavy lentils like kidney beans.
7. Bake at 180 degrees in a preheated oven for 20-25 minutes.

For Spinach Corn filling:  

8. Sauté garlic and onion in a mix of butter and oil and then add boiled corn, spinach, crumbled paneer, salt, mixed herbs, chili flakes, and cook until spinach become soft.
9. For the sauce: Heat olive oil in a pan, add oats flour and cook on low flame for a minute.
10. Add milk, Australian macadamia nuts paste, salt, pepper and cook it till the sauce thickens, lastly add cheese slices mix them well and sauce is ready.
11. Assemble Tart: Add layer of spinach corn filling.
12. Spread the prepared sauce on the filling and top it off with some cheese. Sprinkle chili flakes and mixed herbs on top.
13. Bake at 180 temperature for 15-20 minutes.

• Calories: kcal

• Carbohydrates: grams

• Protein: grams

• Fat: grams

• Fibre: grams

• Sugar: grams