Quiche with Spinach and Cheese
by Editorial Staff
Quiche with spinach and cheese – a pie with French roots. The classic version, with smoked bacon, was invented in Lorraine. Initially, the pie was prepared on bread dough, but then it was replaced with thin shortbread or puff pastry. The idea of an open pie with egg and milk filling was so good that variations on this theme simply could not but appear: they began to cook the quiche with mushrooms and fish, meat and chicken, asparagus, zucchini, and other vegetables. In France, such pies are usually served as an appetizer before the main course, along with a salad or for lunch. When you have a quiche with spinach and cheese – decide for yourself: the pie turns out to be so tasty that, we think, it will be appropriate for tasting it any time of the day!
Servings: 2 hours
Ingredients
- butter – 100 g
- flour – 240 g
- salt – on the tip of a knife
- sour cream – 2 tbsp
- eggs – 3 pcs.
- spinach – 400 g
- shallots – 2 pcs.
- garlic – 2 cloves
- olive oil – 2 tablespoons l.
- cheese – 100 g
- milk – 100 ml
- cream 20% fat – 150 ml
- salt, ground pepper, grated nutmeg – to taste
Directions
- Make a spinach and cheese quiche dough. Cut the cold butter into cubes and rub with your fingers with flour and a pinch of salt into crumbs. Add sour cream, one egg, and knead to a smooth dough. Form a ball out of it, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Prepare the filling for the quiche. Sort the spinach and remove the coarse stems. Wash and dry the leaves. Chop coarsely. Peel the shallots and cut them into half rings. Peel and chop the garlic.
- Heat the olive oil in a skillet and, stirring occasionally, brown the onion and garlic. Add spinach and simmer over low heat for 2 minutes. Remove from heat and let cool.
- Roll out the dough into a round layer 3-4 mm thick and put in a mold with a diameter of 26 cm, forming the sides. Stick with a fork. Lay a sheet of baking paper on top and top with any dried legumes. Bake the quiche base at 220 ° C for 10 minutes. Remove the baking dish from the oven, remove the baking paper with beans. Let the quiche base cool slightly.
- Grate the cheese on a fine grater. Beat the remaining eggs, milk, and cream with a mixer. Toss with grated cheese. Season with salt, pepper, and nutmeg to taste. Stir.
- Place spinach on top of the quiche and flatten. Pour in the egg-milk mixture and bake for about 30-40 minutes at 200 ° C. Let cool slightly and serve.
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