Hello my friends,

since you guys seem to like my recipes (thank you so much for so many likes on my Apple-Streusel-Cake recipe!) I decided to let you know another one that I really enjoy.

It’s a spinach and goatcheese quiche, which you can either make a vegetarian version of or add some ham cubes – whatever you prefer! Actually, last weekend was my first time ever making this specific quiche. I was invited to a good friend’s birthday party (with a potluck dinner) and brought this. By the end of the night it was completely gone – so I guess people liked it πŸ™‚ Β Here we go!

Quiche

What you need:

For the dough:

  • 160 g of flour
  • 3 tablespoons of water
  • 100 g of (soft, not molten though) butter
  • 1 pinch of salt

For the filling:

  • a little bit of butter
  • 2 onions or shallots
  • 1 clove of garlic
  • 250 g of leaf spinach
  • a small handful of dried tomatoes
  • 3 eggs
  • 200 g of sour cream
  • 100 g of soft goat cheese (try to find a mild one – I accidently bought one that was flavoured with a little bit of honey and it turned out to be really yummy!)
  • If you like: 100 g of ham cubes or chopped up bacon slices
  • A little bit of cheese to sprinkle on top
  • Salt, pepper, and freshly grated nutmeg

How to make it:

Step 1: Prepare the dough

Making the dough is pretty simple. Put the flour with the salt in a bowl, and place a little “hollow” in the middle. In there, you pour the water and place the butter (if it is still a little hard, it’s best to chop it into little pieces). Now it’s time to use your (clean) hands: knead the dough like it’s your job! πŸ™‚ The more loving, the better πŸ™‚ After everything is well kneaded together, form a big scoop, wrap it into some plastic wrap and place it in the fridge for about 30 minutes.

Step 2: Make the filling!

Now we’re starting with the fun part. Chop up the onions, squeeze or chop the garlic and braise the two lightly in a pan with about a tablespoon of butter. If you like meat in your quiche, add the ham or bacon as well. Add the spinach, the (chopped up) dried tomatoes, toss everything well and then turn off the heat.

In another bowl, mix the eggs, sour cream and goat cheese and stir it to a smooth creamy consistency. Add some freshly ground pepper, salt and nutmeg. Add the mixture to your other ingredients which are sitting in the pan.

Step 3: Create your quiche

Roll out the dought on a floured workspace. Grease your quiche-pan (which are traditionally made of white porcelain and have a wavy rim) or – if you don’t have one – a round springform or any type of baking dish. Put the dough into your pan and press it on to the inner rim as well. Pour the mixture from the fryong pan into your baking dish and create a smooth surface (any spinach leaves peeking out too much might get burned in the oven). If you like, sprinkle some cheese on top (goat cheese, grana padano, fresh gouda… whatever you like!). This is not a must though.

Put your quiche into the preheated oven (180Β° C, 360 Β° F), if your oven lets you chosse, use bottom heat only. My oven does not have that option though, so I used top and bottom heat and covered my quiche with some aluminum foil as soon as it started getting too browned at the top. Bake it for about 30 minutes, take it out and let it cool for a while.

In my opinion, quiche tastes best when it’s only lukewarm. Cut it up like a cake and serve with a glass of white wine!

I hope you like this πŸ™‚ Bon appetit!

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