Summary

Ingredients

For the dough:

• 200 g spelled flour
• 50 ml olive oil
• 75 ml water, lukewarm
• 1 pinch (s) salt
• 1 teaspoon Baking powder

For the filling:

• 600 g spinach leaves, frozen
• 1 tablespoon butter
• 1 medium onion (s)
• 1 clove garlic
• 3 tablespoon white wine
• 0.5 teaspoon ½ vegetable stock powder
• 250 g Stremel salmon, hot smoked
• 200 g crème fraîche
• 100 g feta cheese
• 0.5 ½ bunch parsley
• 1 lemon (s), organic, the grated zest it
• 3 egg (s)
• nutmeg
• salt and pepper

Also:

• Fat for the shape
• Flour for the mold and work surface

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Instructions

1. Thaw the frozen spinach leaves, squeeze out and cut into smaller pieces if necessary.
2. Knead the spelled flour, olive oil, water, salt and baking powder to form an elastic dough. Wrap the dough in cling film, place in the refrigerator and let rest for at least 30 minutes.
3. In the meantime, peel the onions and garlic, dice finely and sauté in the butter. Deglaze with the white wine. Add the spinach and season with the vegetable stock and salt and pepper. Wash and dry the parsley, chop it finely and mix it with the spinach. Allow to cool slightly.
4. Mix the eggs with the crème fraîche and crumbled feta cheese. Season with grated lemon zest, salt, pepper and nutmeg. Tear up the stremel salmon with a fork and mix with the egg mixture into the spinach.
5. Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
6. Grease a springform pan and dust it with flour (alternatively, the pan can be lined with baking paper). Roll out the dough on a floured work surface and pour it into the mold. Press the edge up approx. 3 - 4 cm. Spread the filling evenly on the dough.
7. Bake the quiche in the middle rack for approx. 30 - 35 minutes.