Spinach and cheese quiche with cherry tomatoes
very easy
105 mins
105 mins
Ingredients
- 250 g + some flour
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Nutmeg
- 5 Eggs (Gr. M)
- 125 g cold + 1 tablespoon + some butter
- 1 Onion
- 2 packages (500 g each) Frozen leaf spinach
- 2 TABLESPOONS Breadcrumbs
- 250 g cherry tomatoes
- 200 ml Milk
- 200 g Schmand
- 100 g Emmental (piece)
- 125 g Mozzarella
- 2 TABLESPOONS Pine nuts
Directions
- 1
For the short pastry, mix 250 g flour and 1 teaspoon salt. Add 1 egg, 125 g butter in pieces and 1-2 tbsp. cold water. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
- 2
Cover and chill for about 30 minutes.
- 3
In the meantime peel and finely dice the onion. Heat 1 tablespoon butter in a pot. Sauté the onion in it. Add frozen spinach and 150 ml water, bring to the boil, cover and stew for about 15 minutes. Stir from time to time.
- 4
Then continue to simmer open for about 5 minutes until all the liquid has evaporated. Season to taste with salt, pepper and nutmeg.
- 5
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease a tart mould with lifting base (approx. 28 cm Ø). Roll out the dough on a little flour (approx. 32 cm Ø). Line the tart mould with the dough, pull up the edge and press down lightly.
- 6
Prick the pastry base several times with a fork and sprinkle with breadcrumbs.
- 7
Wash the tomatoes. Spread the spinach and tomatoes on the dough. Whisk milk, sour cream and 4 eggs. Grate cheese and stir in. Season with salt, pepper and nutmeg. Pour egg cream over the vegetables. Cut mozzarella into slices and cover the quiche with it.
- 8
Bake in the hot oven on the middle shelf for 40-50 minutes. Sprinkle with pine nuts about 5 minutes before the end of the baking time.
Nutrition Facts
350 kcal
20 g
23 g
14 g
More Delicious Recipes
