Spinach Quiche with Goat Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack shortcrust pastry from the refrigerated shelf
- 400 g spinach leaves, fresher
- 1 shallot (s)
- 1 clove garlic
- 1 handful raisins
- some cinnamon powder
- 100 g oat cream cheese
- Salt and pepper, black from the mill
- 200 ml crème fraîche
- 3 egg (s)
- 1 handful pine nuts
- 1 pinch (s) nutmeg
- Cayenne pepper
- butter
- olive oil
Print Recipe
Pin Recipe Instructions
- Take the shortcrust pastry out of the refrigerator. Wash the spinach leaves. Chop the shallot and garlic.
- Sweat the shallot and garlic in a little olive oil and butter. Add the wet spinach and raisins and simmer for 3 - 4 minutes until the spinach leaves have collapsed. Add the goat cream cheese, let it melt and stir in. Season with cinnamon, salt and black pepper. Put aside.
- Preheat the oven according to the instructions on the package, normally 200 ° C (top / bottom heat).
- Mix the eggs with the creme fraîche and season with salt, pepper, nutmeg and cayenne pepper.
- Line the dough with the parchment paper in a round baking pan. Prick several times with a fork. Squeeze out the cooled spinach and spread it on the dough with as little liquid as possible. Pour the egg mixture over it. Bake in the oven for 35-45 minutes on the middle rack, until the topping is golden yellow.
- Sprinkle on the pine nuts a few minutes before removing them and bake them briefly. Remove from the mold while it is still warm and place on a wire rack to cool down a little.
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