Use a leftover Sabzi like Aaloo-Methi, Aaloo-Palak, and Gazar-Matar to make this fusion snack.

Put the flour, salt and sugar in a food processor. Add cubes of cold butter and pulse 7-8 times to form small beads in the flour. Check the uniformity of the flour mixture and cut any large pieces of butter with a knife. Pour water and pulse 7-8 times to just combine the ingredients. Dump the mixture onto a cold work surface and lightly knead with heal of your palm for 2 minutes. Be careful to not overwork the dough (good dough is crumbly and cold). Collect the dough and tightly wrap in plastic. Refrigerate the dough for at least 30 minutes.

Preheat the oven to 175°C / 350°F and refrigerate an 8-inch tart pan until use. Remove the dough from the refrigerator and leave at room temperature for 5 minutes. Place the chilled pastry dough on a lightly floured work surface and fold it 2-3 times to make it pliable. Dust some flour on a rolling pin and begin rolling the dough from the center to the edge. Turn the dough 90 degrees after each rolling action. Continue to roll and turn, till the dough is an even disc with 10-inch diameter. Brush off any excess flour from the dough and roll the dough onto the rolling pin. Hold the rolling pin on top of the pan and unroll the dough leaving 2-inches outside the pan. Gently, push (not press) the dough into the corners. After the dough properly covers the inside of the pan, trim the excess dough and chill the shell for 10 minutes (save the extra dough for later use). Gently prick the center with a fork a few times and line the chilled raw tart shell with a piece of parchment paper (app. 15-inch diameter). Fill with dry chic-peas or any heavy beans and bake the shell until light brown, about 20-22 minutes. Remove the chic-peas and parchment paper and wait for the shell to cool a little. Check for any cracks or holes in the shell and patch with tiny pieces of the remaining dough.

Reduce the oven temperature to 120°C / 250°F. Boil milk and let it simmer. In a heavy bottom pan, melt the butter. Add the flour and sauté for 2-3 minutes on low heat. Gradually, pour in the milk and vigorously whisk to form the white sauce. Add the subzi and mix all the ingredients.

Place the shell on a baking tray, lined with parchment (baking) paper, and evenly arrange the filling inside the shell. Bake at 120°C/250°F until the crust is golden brown, about 25-30 minutes.

Let the quiche cool and set for 15 minutes. Transfer to a cutting board and slice the quiche using a serrated knife and serve immediately.