Quiche#

based on Quiche mit Spinat und Ziegenfrischkäse

Ingredients#

For the dough (shortcrust):

  • 160 g flour

  • 3 tablespoons warm water

  • 100 g soft butter

  • a little bit of salt

For the filling:

  • 1 tablespoon butter

  • 3 slices of bacon

  • 2 onions

  • 1 toe of garlic

  • 200 g spinach (blanched, dripped, or frozen)

  • 4 tomatoes (dried in oil)

  • 3 eggs

  • 150 g sour cream (dt. Schmand/Sauerrahm)

  • 100 g Feta cheese

  • 3 tablespoon hard cheese

  • salt, pepper, nutmeg

Preparation#

dough preparation:

  1. cut butter into small cubes (so the butter can be better mixed/distributed)

  2. flour and salt into a bowl

  3. make a small opening and put cold water inside

  4. add butter

  5. mix

  6. wrap the dough in foil

  7. let the dough rest for 30min in the refridgerator

filling preparation:

  1. cut bacon and onion into small cubes

  2. add butter to a pan and roast bacon and onions

  3. add garlic, spinach, and sliced tomatoes

  4. remove pan from hot plate

  5. Mix eggs, sour cream, feta

  6. add spices: salt, pepper, nutmeg

Fill baking form:

  1. distribute some flour on a flat surface

  2. roll out the dough, adjust to size of baking form, and insert it

  3. spread the filling in the baking form on top of the dough

  4. optional: spread thinly cut cheese on top

  5. Bake at 180 °C with circulating air for 30 minutes