John Myers
Ingredients for 1 servings:
- 600 g spinach, frozen, chopped or leaf spinach, thawed
- 1 onion(s)
- 1 garlic clove(s)
- some oil or butter
- 250 g flour, whole grain is also possible
- 125 g low-fat curd cheese, well drained
- 125 g butter, cold
- 2 eggs
- 200 g cream cheese, natural
- 1 garlic clove(s)
- some milk
- 1 handful of Parmesan, grated
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
vegetarian and very tasty, for a 30 cm quiche dish, for 5 pieces
Dough: Drain the quark. To do this, line a fine sieve with kitchen paper, add the quark, and ideally hang it over a bowl to drain. Cut the butter into the flour. Add spices to the flour, if desired. Add the quark and knead everything into a smooth dough. Form into a ball and chill in cling film for about half an hour. Filling: Dice the onion and garlic. Sauté the onion in oil or butter, then add the garlic and spinach and cook for about 5-10 minutes. Season with salt, pepper, and nutmeg. Preheat the oven to 200°C (top/bottom heat) or 175°C (fan). Briefly knead the chilled dough, carefully roll it out, and line the quiche dish with it, pulling up the edges. Any leftover dough can be used for decoration. Prick the base several times with a fork and pre-bake the dough for about 10 minutes. Topping: Mix the eggs and cream cheese well with a fork. Then add the Parmesan cheese. If the mixture becomes too thick, add a little milk. Season with salt, pepper, and a chopped garlic clove. Spread the spinach filling over the pre-baked crust and bake for 10 minutes so the spinach dries slightly and the crust doesn’t become soggy. Then pour the cheese and egg mixture over the spinach filling and continue baking until the mixture has set. Roll out the leftover dough into narrow strips and arrange them in a lattice pattern (like a Linzer Torte) on top of the set cheese and egg mixture. Bake the quiche for 10-15 minutes, until the surface is lightly browned.
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