Ingredients for 10 pieces:
For the dough:
200 g wholemeal spelt flour
125 g butter
1 egg yolk
1-2 tablespoons water
For the filling:
500 g fresh spinach (or frozen leaf spinach)
1 clove of garlic
1 tablespoon oil
salt
pepper
½ bunch spring onions
200 g sour cream
2 tablespoons crème fraîche
4 eggs (M)
50 g feta cheese
2 tablespoons pine nuts
Dip:
100 g feta cheese
1 clove of garlic
200 g yogurt
1/2 tsp tomato paste
1 box of cress
Some coriander, ground
Preparation:
1. Make a shortcrust pastry from flour, butter, egg yolk, water, salt and pepper. Roll into a ball, wrap in plastic wrap and refrigerate for at least half an hour.
2. Clean spinach, wash thoroughly and drain. Peel and chop garlic and sauté in heated oil, add spinach and cook over low heat until combined. Cool on a colander and drain. Then chop coarsely and season with salt and pepper. Wash and clean the spring onion and cut into fine rings.
3. Mix cream, crème fraîche and eggs and season with salt and pepper.
4. Take the dough out of the fridge, roll it out and put it into a greased springform pan. Prick the dough several times with a fork. Then spread spinach on top. Pour egg mixture over it. Sprinkle with leek, feta cheese and pine nuts.
5. Bake quiche in preheated oven at 180 °C for approx. 35 to 40 minutes until golden brown. Cut the feta cheese into cubes, peel the garlic and blend with the remaining ingredients with a blender in a tall container. Season with coriander,
salt and pepper to taste.
Preparation time approx. 50 minutes
Nutritional values per piece approx.:
Energy: 313 kcal / 1310 kJ
Fat: 22,6 g
KH: 15,7 g
EW: 11,7 g
(FoodCentrale by ddp images)
