Spinach and Leek Quiche with Feta

Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter
• 4 tablespoons milk
• 0.5 teaspoon ½ salt

For the filling:

• 300 g spinach leaves, fresh or frozen
• 1 leek
• 1 clove garlic
• 1 handful olives, to taste
• 100 g feta cheese
• 3 egg (s)
• 1 dash milk
• 1 dash cream
• some cheese to sprinkle on
• salt and pepper

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Instructions

1. For the dough, knead the flour, butter, milk and salt into a smooth dough and place in the refrigerator for about 30 minutes.
2. For the filling, defrost the spinach in a saucepan, if you are using frozen spinach.
3. Cut the leek into rings and the olives into slices. Finely chop the garlic and add everything to the spinach. As soon as the spinach has thawed, let everything cool down a little. Dice the feta and stir in.
4. Mix the eggs with milk and cream and season well with salt and pepper.
5. Preheat the oven to 200 ° C top / bottom heat.
6. Now get the dough out of the fridge. Knead again briefly, then line a quiche dish with it. This takes some patience. With the given amount, the bottom will be quite thin, but definitely strong enough to hold the filling in later. For more batter, read the notes below.
7. When the mold is lined with the batter, mix the egg mixture with the spinach mixture and pour into the mold as well. Sprinkle everything with a little cheese and put in the oven for 30-40 minutes. It is best to use a wooden stick to check whether it is ready. Let stand for about five minutes before serving.
8. Here are a few more tips: If you want the dough a little thicker, just use a little more flour and butter in a ratio of 2: 1, for example 300 g flour / 150 g butter. or 400 g flour / 200 g butter.
9. Instead of cow`s milk and cream you can of course also use oat, rice, almond or soy products.
10. If you don`t like olives, you can simply leave them out. The quiche also tastes so very good.