Four Cheese Quiche with Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour, (for the douh)
- 1 tablespoon sugar
- 1 teaspoon salt
- 120 g butter
- 2 egg (s), including the yolk
- 125 ml cream and milk (for the filling)
- 2 egg (s)
- 2 egg (s), including the egg white
- 450 g spinach leaves, frozen
- 1 onion (s)
- 1 clove garlic
- 70 g mushroom cheese
- 70 g cheese (Limburer, 40%)
- 100 g cheese (Gouda Pikantje)
- 70 g cheese (Emmentaler)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw frozen spinach and squeeze out. Mix the flour, sugar and salt in a bowl. Add the 2 egg yolks and the butter in pieces and knead into a shortcrust pastry. Form a flat, round plate, cover with foil and place in the refrigerator for at least 30 minutes. In the meantime, grease a baking dish (24-26 cm) and flour.
- For the filling, whisk together the milk, cream, eggs and egg white. Season well with salt, pepper and nutmeg. Finely chop the onion and garlic and mix with the spinach. Preheat the oven to 180 ° (convection 170 °). Cut the cheeses into small pieces or crumble them. Roll out the shortcrust pastry on a lightly floured surface, slightly larger than the baking dish. Cut out the shape and lay it out. Prick the bottom with a fork. Shape an edge with the remaining shortcrust pastry. Spread the spinach on the dough and pour the egg milk over it. Spread the cheeses evenly on the surface. Bake in the oven on the second from the bottom for 50 minutes until golden. If the quiche has not set enough after 50 minutes, simply extend the baking time (cover with aluminum foil so that it does not get too dark. Serve lukewarm or cold.
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