Spinach Quiche
Here are some vibrant, delicate and delicious stuffed round pastries

- French

Cooking Time

-30 Min

Preparation Time

- 15-20 Min


  • 250 gm caster sugar
  • 75 ml water
  • 180 gm egg white
  • 1 cup almond flour
  • 2 cups icing sugar
  • 1/2 tsp red food colour
  • 1/2 tsp blue food colour
  • 1/2 tsp yellow food colour, Chocolate sauce as required


  1. 1

    To make the sugar syrup, take castor sugar in a pan.
  2. 2

    Add water into this sugar and mix well in the water.
  3. 3

    Take 90 grams of egg white and beat it well.
  4. 4

    Mix the beaten egg with the sugar syrup prepared.
  5. 5

    Mix this with an electric beater at high speed.
  6. 6

    In another bowl, take some almond flour and some icing sugar.
  7. 7

    Mix another 90 grams of egg whites with this flour and sugar.
  8. 8

    Add the beaten egg-syrup mixture to the flour-icing sugar mix and blend it well using a spoon.
  9. 9

    Take the same mixture in various bowls to give different colours.
  10. 10

    Add red food colour in the mixture in one bowl.
  11. 11

    In the second one, add blue food colour.
  12. 12

    Add yellow colour in the mixture in the third bowl.
  13. 13

    Mix the colours well in the respective bowls.
  14. 14

    Transfer the mixtures in the bowls in separate piping bags.
  15. 15

    Squeeze the mixture to a silicon sheet placed on a tray.
  16. 16

    Give round shape when squeeze.
  17. 17

    Let it dry.
  18. 18

    When the macarons are dried and become solid, squeeze the chocolate sauce on the top and cover with another macaron.
  19. 19

    Transfer it to a serving plate and serve it.
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About Chef

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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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