Spinach quiche with Gorgonzola and dried tomatoes

Ingredients for 4 servings:

• 220 g wholemeal spelt flour
• 100 g butter, cold
• 25 g Parmesan, freshly grated
• 1 egg(s)
• 5 g salt
• 500 g leaf spinach
• 1 small onion(s)
• 2 cloves garlic
• 3 eggs
• 200 g sour cream
• 25 g Parmesan, freshly grated
• 20 g dried tomatoes
• 150g Gorgonzola
• 1 tbsp rapeseed oil
• e.g. nutmeg
• Cayenne pepper
• salt and pepper
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the dough: Mix the flour, salt, and Parmesan cheese in a bowl. Add the cold butter in pieces and knead everything into a fine, crumbly mixture. Add the egg and knead all ingredients into a smooth dough. Form the dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator for about an hour. For the filling: Finely chop the onion and garlic. Thoroughly squeeze the dry leaves from the thawed spinach leaves and chop roughly. Heat the oil and sauté the diced onion and garlic until translucent. Add the chopped and squeezed spinach and sauté for about two minutes. Season with salt, pepper, and nutmeg. Remove from the heat and let cool slightly. Thoroughly mix the eggs, sour cream, and Parmesan cheese in a bowl, season with salt, pepper, and cayenne pepper. Stir in the cooled spinach mixture. Preheat the oven to 180°C. Roll out the dough between two layers of cling film and line a greased and floured 26 cm springform pan, forming a 2 cm high rim. Prick the base several times with a fork, cover with baking paper, and fill with dried pulses. Blind bake the dough in the oven at 180°C on the middle shelf for about 15 minutes. Remove the pulses and baking paper. Pour the spinach and sour cream mixture into the pre-baked shortcrust pastry case. Cut the Gorgonzola into 1 cm cubes and spread evenly over the spinach mixture. Top with the dried, chopped tomatoes, pressing everything into the spinach with a tablespoon. Bake the quiche in the oven at 180°C for about 45 minutes, until the filling is firm and the crust is golden yellow. It also tastes delicious with Camembert instead of Gorgonzola.