Spinach Quiche with Wild Garlic and Sheep Cheese Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 point puff pastry (finished round base)
- 150 g sheep cheese
- 150 g cream cheese
- 2 tablespoon wild garlic, fresh, chopped
- 1 tablespoon milk
- 200 g cooked ham, diced (omit in the veetarian version)
- 450 g frozen spinach leaves, chopped
- 4 egg (s), whole
- 1 pinch (s) salt and pepper
- 100 g Emmentaler), rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Line a quiche tin with the puff pastry base, prick with a fork.
- Mix the sheep`s cheese, cream cheese and wild garlic with a little milk to a firm cream, season to taste and spread it evenly over the puff pastry base. Sprinkle the diced ham on top and press down a little.
- Whisk the eggs, stir in the thawed spinach well and season the mixture with the spices. Then pour over the sheep`s cheese cream and ham into the quiche pan. Sprinkle with grated Emmentaler cheese and bake in the oven at 160 ° C for about 40 minutes.
- Tip: is also ideal for vegetarian cuisine - then just leave out the ham.
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