Spinach-quiche

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

For the cast:

Instructions

Let the spinach thaw for about 30 minutes.
For the dough, quickly knead all the ingredients into a smooth dough, wrap in cling film and leave to rest in the refrigerator for about 1/2 hour.
In the meantime, prepare the topping. Chop the garlic and onion into small pieces, heat the oil in a non-stick pan and briefly sweat the garlic and onion in it. Add the thawed spinach leaves and sauté for approx. 10 minutes until soft. Season with a little salt, pepper and nutmeg, remove from the fire and let cool down briefly. Briefly put the tomatoes in boiling water, then peel, core and cut into cubes. Dice the dried tomatoes and the feta cheese as well.
Preheat the oven to 200 ° circulating air. Spread butter on a tart or quiche pan.
Roll out the dough on the floured work surface and line the mold with it, also pulling up the edge. Prick several times with a fork and bake in the preheated tube (lower rail) for about 10 minutes. Remove from the oven and reduce the heat to 160 °.
Place the spinach leaves on the dough base, spread fresh and dried tomato cubes and the feta evenly on top.
For the topping, mix the eggs, milk, cream and grated cheese (I always do this with a hand blender), season with a little salt, pepper and nutmeg and pour over the spinach quiche.
Cover the quiche with aluminum foil and bake on the lower rack for 1/2 hour. Remove the aluminum foil and bake the quiche for another 1/4 hour until golden. Take it out of the tube and let it rest for about 5 minutes. Then cut into the desired pieces and serve.
Green salad tastes good with it.

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