Spinach-Gorgonzola quiche with cherry tomatoes and pine nuts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Defrost spinach at room temperature. Mix flour and 1 teaspoon salt in a bowl. Add 1 egg, 125 g butter and 1-2 tbsp. cold water and knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for about 30 minutes. Peel and finely dice the onion.

2. 2

   Wash and clean the tomatoes. Roll out the short pastry to a circle (approx. 32 cm Ø) on a floured work surface. Line a greased tart tin with lift-off base (approx. 28 cm Ø) and press the edge lightly. Cut off any excess dough. Prick the base of the dough several times with a fork. Squeeze the thawed spinach. Heat 1 tablespoon butter in a pot. Briefly sauté diced onions in it, then add leaf spinach. Steam spinach for about 3 minutes and season with salt, pepper and nutmeg. Cut gorgonzola into small pieces. Spread the spinach, tomatoes and gorgonzola pieces on the dough. Whisk cream, sour cream and 4 eggs and season with salt, pepper and nutmeg.

3. 3

   Briefly sauté diced onions in it, then add leaf spinach. Steam spinach for about 3 minutes and season with salt, pepper and nutmeg. Cut gorgonzola into small pieces. Spread the spinach, tomatoes and gorgonzola pieces on the dough. Whisk cream, sour cream and 4 eggs and season with salt, pepper and nutmeg. Pour cream mixture over the vegetables. Sprinkle with pine nuts. Bake the quiche in a preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
18 g

FATS
23 g

PROTEINS
10 g