Herb quiche with spinach and pine nuts

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg leaf spinach
  • 1 medium onion
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 package (360 g) Baking mix for pizza and vegetable cakes
  • 150 g cherry tomatoes
  • 150 g Sheep's cheese
  • 200 ml Milk
  • 3 Eggs
  • 1/2 bunch parsley, basil and sage
  • 20 g Pine nuts
  • 7-10 Tbsp Grease

Directions

  1. 1

    Clean, wash and drain the spinach. Peel and finely chop the onion. Heat the oil in a pot and fry the onion in it. Add the spinach and let it collapse. Season with salt, pepper and nutmeg.

  2. 2

    Mix the dough, roll out oval and line a greased oval casserole dish (20x28 cm Ø) with it. Spread the spinach on the dough. Clean, wash and halve the tomatoes. Cut feta cheese into pieces.

  3. 3

    Spread both on the spinach. Mix milk and eggs. Season with salt and pepper. Wash the herbs, dab dry, pluck the leaves from the stalk and chop finely. Stir into the egg-milk except for a little bit for sprinkling.

  4. 4

    Pour over the vegetables and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Sprinkle with pine nuts about 15 minutes before the end of the cooking time. Serve sprinkled with other herbs.

Nutrition Facts

KCAL
590 kcal
CARBS
59 g
FATS
26 g
PROTEINS
30 g