Spinach Quiche with Gorgonzola and Sun-dried Tomatoes

Summary

Prep Time	30 mins
Cook Time	1 hr
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For the filling:

Moreover:

Fat for the shape
Flour for the mold

Spinach Quiche with Gorgonzola and Sun-dried Tomatoes

Instructions

For the dough:
Mix the flour, salt and parmesan in a bowl. Add the cold butter in pieces and knead everything into a fine, crumbly mass. Add the egg and knead all the ingredients into a smooth dough. Shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for about an hour.
For the filling:
Finely chop the onion and garlic. Thoroughly squeeze out the thawed spinach leaves and roughly chop. Heat the oil and sauté the onion cubes together with the garlic until translucent. Add the chopped and squeezed spinach and cook for about two minutes. Season with salt, pepper and nutmeg. Remove from the stove and let cool slightly.
Mix the eggs, sour cream and parmesan thoroughly in a bowl, season with salt, pepper and cayenne pepper. Stir in the cooled spinach mixture.
Preheat the oven to 180ᵒ. Roll out the dough between two layers of cling film and use it to line a greased and floured springform pan with a diameter of 26 cm. Form an approx. 2 cm high edge. Prick the bottom several times with a fork, cover with baking paper and fill with dried legumes. Bake the dough blindly in the oven for about 15 minutes at the middle position. Remove the legumes and the parchment paper.
Pour the spinach and sour cream mixture into the prebaked shortcrust pastry pan. Cut the Gorgonzola into approx. 1 cm cubes and distribute evenly over the spinach mixture. Cover with the dried, chopped tomatoes and press everything into the spinach with a tablespoon.
Bake the quiche in the oven at 180ᵒ for about 45 minutes, until the filling is firm and the crust is golden yellow.
Also tastes very good with Camembert instead of Gorgonzola.

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