Quiche with spinach and vegetarian minced meat

Ingredients for 6 servings:

• 1 roll of pie crust or quiche dough
• 750 g leaf spinach
• 250 g minced meat, vegetarian, e.g. from Good Bite, alternatively soy strips
• 400 g sheep’s cheese
• 4 eggs
• 2 onions
• 2 cloves garlic
• 2 tsp spice(s) (ground meat seasoning)
• 1 tsp nutmeg
• salt and pepper
• 1 handful of cheese, grated
• 1 tbsp oil for greasing the mold
• 2 tbsp vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegetarian

It’s best to thaw the frozen spinach some time in advance (alternatively, thaw gently in the microwave). If you’re not using vegetarian mince, briefly boil the soy strips in vegetable stock and let them simmer for 5 minutes. Once they’ve absorbed the liquid, drain them and squeeze them out a little so they’re no longer too wet. Finely chop the onions and garlic and fry until translucent. Add the mince substitute and fry for about 10 minutes, sprinkling with the mince seasoning in between. Now add the thawed spinach and season with nutmeg. Mix everything thoroughly in the pan and fry for another 2-3 minutes. Turn off the heat and add the crumbled feta cheese. You should now have a mushy mixture that tastes delicious on its own. Season the mixture with salt and pepper. Whisk 4 eggs and mix thoroughly with the contents of the pan. Grease a 26cm baking pan with oil and line it with the quiche/puff pastry. Pour the mixture into the baking pan on top of the quiche dough and bake for approximately 50 minutes in a preheated oven at 180°C (350°F) fan-assisted oven, or 35-40 minutes at 200°C (400°F) fan-assisted oven. Sprinkle a handful of grated cheese on top 5 minutes before the end of the baking time. The mixture should be firmly set. It’s best to cut with a very sharp knife to reduce the risk of the edges of the quiche falling apart.