Quiche with Tomatoes in Spinach Sauce
by Editorial Staff
In my culinary world, quiches are the most ingenious of pies, as they are as versatile in terms of mixes and variations of toppings as pizza. And the dough here is not at all complicated – not like in yeast baked goods! In the season of fresh herbs, it is a sin not to take the chance to cook spinach quiche. It is good both for lunch, in beautiful dishes, and in nature, “in the mode” of a picnic or barbecue.
Cook: 1 hour
Servings: 4
Ingredients
For filling:
- fresh spinach 2 bunches
- tomatoes 3 pcs.
- Adyghe cheese or suluguni 50 g
- sour cream 4 tablespoon
- egg 2 pcs.
- garlic, cloves 3 pcs.
- 1/4 cup milk or liquid cream
- salt
- dried garlic
For the test
- flour 200 g
- margarine or butter 90 g
- egg 1 pcs.
- 1 pinch salt
Directions
- For the dough, chill margarine or butter on a coarse grater or cut into cubes with a knife. Sift flour and grind in a bowl with fat. Add the beaten egg, salt, stir, then pour in a glass of ice water. Knead a homogeneous dough. Roll into a ball – and in the refrigerator for at least 30 minutes. During this time, you need to warm up the oven.
- Prepare spinach for pouring. Cut it and sauté in a little olive oil or butter along with chopped garlic. The spinach should soften and turn into a mushy state. Pour cheese grated on a coarse grater into the hot mass and mix well.
- Beat eggs, milk, and sour cream in a blender. Then add the spinach mass there and punch until smooth. We fill with salt.
- Roll out the dough into a circle to the size of the mold to get high sides. We spread it into the mold, pressing it tightly along the bottom and sides. We prick with a fork, cover with parchment, pour in unnecessary beans or peas and send them to the preheated oven for 7-10 minutes.
- We take out the slightly stabilized “cake” and pour the filling into it. Put the tomato slices on top, sprinkle with dried garlic and send them to bake for no more than 20 minutes. Readiness is determined by the crust that appears on the filling.
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