The incredibly delicious open pie with spinach and cheese will definitely please your family and friends because the quiche combines a crumbly sandy base and the most delicate filling!
Sift wheat flour into a deep bowl, add a couple of pinches of salt and add 70 g of butter. (If the oil is very chilled, then let it soften at room temperature for about 15-20 minutes.)
Then rub the contents of the container into crumbs with a fork. Crack a chicken egg in a separate container, separating the white from the yolk, and then transfer the yolk to the sand crumbs. Pour in 2 tbsp milk of any fat content.
Knead the shortbread quiche dough, cover with cling film and refrigerate for 15 minutes. Then roll out the dough on parchment paper, dusting the rolling pin with flour.
After that, turn the paper over with the dough down and put it in the mold so that the sides are formed. Place the dish in an oven preheated at 180-200 degrees for 15 minutes. (If you wish, you can leave the parchment paper on top of it, so that the crust does not swell when baking if you have an oven without convection.)
Rinse the spinach leaves and cut the stems off. Melt the rest of the butter in a skillet or saucepan and add the washed spinach leaves. Salt for about 2-3 minutes, until soft.
In a deep bowl, beat the milk, cornstarch or potato starch, chicken egg, and remaining protein with salt and ground black pepper. Put any fat cottage cheese or ricotta, salvaged spinach in the egg mass. Stir gently topping for the open pie.
Remove the shortbread from the oven and pour the prepared filling into the middle. Bake the open spinach and cheese pie for 25-30 minutes at the same temperature.
Remove the finished quiche with spinach and cheese from the oven and from the mold, let cool, and only then cut into portions. If desired, it can be served with sour cream or other sauces.
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