Summary

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

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Instructions

1. 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.
2. Peel and finely dice the onion and garlic. Divide into 2 servings.
3. 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.
4. 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.
5. 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!).
6. Preheat the oven to 200 ° C top / bottom heat.
7. 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.
8. After prebaking (or immediately!) Top the quiche as follows:
9. 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).
10. Bake in the hot oven for about 40 minutes.
11. The quiche tastes wonderful both warm and cold.
12. A mixed salad goes well with it.