Spelled Quiche with Spinach and Wild Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g wholemeal spelled flour
- 0.5 teaspoon ½ salt
- 1 pinch (s) sugar, brown
- 5 g yeast, fresh
- 1 tablespoon olive oil
- 125 ml water, lukewarm
For covering:
- 300 g spinach leaves, frozen
- 200 g wild mushrooms, cleaned or frozen
- 1 large onion (s)
- 2 cloves garlic)
- salt and pepper
- nutmeg
- 150 g sour cream
- 2 egg (s)
- possibly milk if required
- 50 g Gouda, rated
- Clarified butter for the mold
- parsley
Print Recipe
Pin Recipe Instructions
- Knead a soft yeast dough out of the spelled flour, salt, sugar, yeast, olive oil and water and leave to rise covered for about 30 minutes.
- Peel and finely dice the onion and garlic. Divide into 2 servings.
- Steam the first portion of onion and garlic mixture in a hot pan (with a little oil) until translucent. Add the wild mushrooms. Salt and pepper and fry until the resulting liquid has evaporated. Stir in parsley and set aside.
- In the same pan, sauté the second portion of onion and garlic mixture in a little oil. Add the squeezed spinach leaves. Salt and pepper. Stew for about 5 minutes and set aside.
- Grease a 26 cm diameter tart pan (or springform pan) with a little clarified butter and line it with the spelled dough (don`t forget the edge!).
- Preheat the oven to 200 ° C top / bottom heat.
- Pre-bake the tart pan lined with batter in the oven for 5 minutes. This step doesn`t have to be, but it does ensure that the dough stays crispy longer. If you eat the quiche immediately, pre-baking is actually unnecessary.
- After prebaking (or immediately!) Top the quiche as follows:
- Put the spinach on the dough and distribute it well. Layer the mushrooms over the spinach. Whisk the sour cream with the eggs, Gouda cheese, salt, pepper and a little nutmeg. Possibly add a little milk (if the icing is too thick!). Now distribute the icing on the quiche (mushrooms on top).
- Bake in the hot oven for about 40 minutes.
- The quiche tastes wonderful both warm and cold.
- A mixed salad goes well with it.
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