Spinach cream cheese quiche with rösti base

Ingredients

Directions

1. 1

   Prepare spinach with a little water according to the package instructions. Peel onions and garlic. Dice onions, chop garlic finely. Wash, drain and halve the tomatoes. Wash thyme, shake dry and pluck into pieces.

2. 2

   Wash, peel and grate (coarsely grate) the potatoes. Mix the grated potatoes, 1 egg and starch. Season with salt and pepper and mix well. Grease a springform pan (26 cm Ø). Put the mixture on a sieve, let it drip off and spread it in the springform pan.

3. 3

   Press to an even base and edge. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.

4. 4

   Drain the spinach. Heat approx. 1 tbsp. oil in a large frying pan, drain the bacon crisply in portions and place on kitchen paper. Fry onions and garlic in hot bacon fat. Add spinach, season with salt, pepper and nutmeg.

5. 5

   Coarsely crumble the bacon, mix about 2/3 with the spinach.

6. 6

   Heat 2 tablespoons of oil in a second pan. Fry the cherry tomatoes for 3-4 minutes while turning. Add thyme, season with salt and pepper and remove from heat. Mix crème fraîche, 75 g goat's cheese, 4 eggs, some salt and pepper.

7. 7

   Spread the spinach on the Rösti base and pour the egg glaze evenly over it. Spread the tomatoes, remaining bacon and 75 g cream cheese in patches on top. In a preheated oven, lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

8. 8

   manufacturer) bake for about 45 minutes.