Quiche with spinach! Delicious as an evening meal with a bowl of soup, but also delicious for lunch. Ideally, you can prepare a quiche in advance and it often tastes even better warmed up!
Ingredients
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Ingredients for the dough
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225 grams of cottage cheese
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3 tablespoons of oil
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225 grams of flour
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1 teaspoon salt
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bread-crumbs
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Ingredients for the filling
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2 cloves of garlic
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1 large onion
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2 tablespoons oil
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250 grams of mushrooms
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1 bunch flat-leaf parsley
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800 grams of fresh spinach
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4 eggs
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100 grams of cottage cheese
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100 grams of feta
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possibly sesame seeds
Preparation
- In a large bowl, stir the cottage cheese with the oil. Sift in the flour and salt and stir well. Quickly knead into a smooth dough with cool hands.
- Sprinkle the work surface and the rolling pin with some flour and roll out the dough into a round shape. Grease a cake tin with oil and press the dough into it. Sprinkle the bottom with breadcrumbs and put the bottom in the fridge until ready to use.
- Peel and chop the garlic and onion. Clean the mushrooms and cut them into slices. Finely chop the parsley.
- Heat the oven to 200°C.
- Heat the oil in a frying pan and fry the onion and garlic. Add the mushrooms and fry until brown all over. Add the spinach and parsley in portions and allow to wilt while stirring to allow the moisture to evaporate. If the filling remains very moist, you can also express it in a colander. Let the filling cool slightly.
- Beat the eggs with the quark and freshly ground salt and pepper and mix with the spinach. Divide the egg-spinach mixture over the dough base. Crumble over the feta and sprinkle with sesame seeds if desired.
- Bake the pie in the middle of the preheated oven until brown and cooked through, about 40 minutes.
- Serve with grilled tomatoes on the branch or make a tasty tomato salad.
This is a recipe from PureHealthy.
Number of persons
4 persons
Duration
30 minutes prep, 40 minutes oven
