Spinach Quiche with Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 350 g flour
- 100 ml water
- 125 g mararine, vean
- 0.5 teaspoon ½ salt
For the filling:
- 1 onion (s)
- 2 cloves garlic)
- 400 g spinach leaves (frozen), thawed
- olive oil
- 1 handful cashew nuts
- 150 g tofu, natural
- 250 g sour cream made from soy milk
- salt and pepper
- basil
- rosemary
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead the flour, water, butter or margarine and 1/2 teaspoon salt to make a shortcrust pastry. Cover and let rest in the refrigerator for half an hour.
- In the meantime, peel and dice the onion and garlic, chop the spinach leaves if necessary. Heat olive oil in a pan and fry the onion and garlic until translucent. Add the spinach for 2 - 3 minutes, then remove from the heat.
- Chop the cashew nuts into smaller pieces and briefly toast them in a pan without oil. Crumble the tofu, mix all the ingredients for the filling and season with salt, pepper, basil and rosemary.
- Grease a quiche pan and dust with flour. Cover with the dough and distribute the filling evenly on top. Bake in the preheated oven at 200 ° C (top / bottom heat) for half an hour. Then let it cool down for a while and then carefully cut it open.
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