Beetroot and Spinach Quiche with Onions and Herder Cheese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack quiche batter
- Fat for the shape
- 300 g beetroot, pre-cooked, vacuum-sealed
- 1 onion (s)
- 125 ml milk
- 200 g frozen spinach leaves, thawed
- salt and pepper
- nutmeg
- 1 clove garlic
- 150 g herder cheese
Print Recipe
Pin Recipe Instructions
- First put the quiche dough in a greased quiche dish or alternatively in a correspondingly large round baking dish.
- Cut the beetroot (fresh beetroot must be cooked and peeled beforehand) into cubes, sticks or thin slices. Peel the onion and cut into rings. Put aside.
- Pour the milk into a pan and immediately add the thawed spinach leaves. Simmer slowly and season with salt, pepper and nutmeg. Peel off the garlic clove, chop finely and add (or press directly into). Simmer until the liquid has reduced a little.
- Spread the spinach on the quiche batter. Spread the beetroot and the onion rings on top. Then crumble the shepherd`s cheese on top.
- Bake in a hot oven at 180 ° C for about 20 minutes in the lower third.
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