Summary

Ingredients

• 400 g flour
• 200 g butter, cold
• 150 ml water
• 2 pinches salt
• 4 egg (s)
• 250 ml milk
• 100 g cheese (Emmentaler)
• 1 onion (s)
• 400 g spinach leaves, frozen
• 0.5 ½ glass tomato (s), dried, pickled in oil
• 2 cloves garlic
• 200 g feta cheese
• 1 handful pine nuts
• salt
• pepper
• nutmeg
• olive oil
• Flour for the countertop

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Instructions

1. Thaw the spinach leaves. I put it in the fridge the night before.
2. Knead the flour, butter, water and the 2 pinches of salt quickly to form a dough. Wrap in cling film and let rest in the refrigerator for an hour. I often prepare the dough the night before and then leave it in the refrigerator overnight. Then you have to take it out a little earlier, otherwise it will be too hard to roll it out right away.
3. Preheat the oven to 200 degrees. Roast pine nuts dry.
4. Finely dice the onions. Heat the olive oil in a pan and steam the onion in it. Add the spinach leaves, chopped dried tomatoes, garlic and pine nuts and cook for a few minutes. Season with salt (be careful, the sun-dried tomatoes and sheep cheese are very spicy), pepper and nutmeg. Remove the pan from the stove, carefully fold the sheep cheese into the mixture. I always crumble it with my hand.
5. Roll out the dough on a floured worktop and place in the quiche pan. Press the edges firmly and cut off the excess dough. Then put the spinach and feta mixture in the pan. Beat the eggs, milk and grated Emmental cheese well with a fork and season with salt. Pour over the spinach and feta mixture.
6. Bake in the hot oven for about 1 hour 15 minutes.
7. I never blindly bake this dough, the base always goes well with me.
8. Tip:
9. You can also leave out the bacon and then steam the onion in it if you don`t want the quiche to be vegetarian.