Mix maida, butter, sugar and salt and mix it with finger tips until crumbly. You can also use a hand blender or food processor to do the work.

Add the water and bring the dough together. It will be still crumbly.

Place it in a cling wrap, cover and refrigerate for 30minutes.

Finely chop onion, green chillies and spinach.

Heat butter and add onion and green chillies.

When they turn golden, add the spinach and salt.

Cook until there is no water left in the pan.

Preheat oven to 200C.

Roll out the pie dough between two cling wraps into a thin circle.

Grease a 8” pie dish with a loose bottom.

Remove the top cling wrap and place the rolled out dough on the pie dish.

Remove the other cling wrap and press the dough into the dish.

Remove excess dough.

The remaining dough can be used to line a small 4” pie dish.

Prick the lined dough with fork.

Blind bake for 15 minutes. You can also add a layer of grated cheese while blind baking to avoid soggy crust.

Add paneer and milk and grind it to a smooth mixture.

Spread a portion of the cheese on the crust.

Divide the spinach mixture between two crusts.

Sprinkle another portion of the cheese on it.

Divide and pour the milk mixture on both the quiches.

Sprinkle the remaining cheese on top.

Bake on the middle rack for 35 minutes.

The smaller quiche will take only 20-25 minutes.

During the process, if the quiche browns fast, then place a wire tray on top shelf and place a foil on it to avoid further browning.

After 35 minutes, remove the quiche from oven.

Once warm, place the quiche on a long, narrow but firm object. I used a tumbler.

Gently loosen the sides and remove the side of the tin.

Now with a thin and long spatula, release the pie from the bottom plate.

Gently transfer to a serving plate.

Slice it up and serve.

You can also line a cupcake tray with the crust, blind bake them.

Add the filling and top with cheese.

Bake these cups for 20 minutes in oven.