Beetroot and spinach quiche with onions and feta cheese

Ingredients for 2 servings:

• 1 pack of quiche and tart dough
• Fat for the mold
• 300 g beetroot, pre-cooked, vacuum-packed
• 1 onion(s)
• 125 ml milk
• 200 g leaf spinach, frozen, thawed
• salt and pepper
• nutmeg
• 1 garlic clove(s)
• 150 g shepherd’s cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

vegetarian

First, place the quiche dough in a greased quiche dish or, alternatively, in a suitably large round baking dish. Cut the beetroot (fresh beetroot must be cooked and peeled beforehand) into cubes, sticks, or thin slices, as desired. Peel the onion and slice into rings. Set aside. Pour the milk into a pan and immediately add the thawed spinach leaves. Bring to a simmer and season with salt, pepper, and nutmeg. Peel the garlic clove, finely chop, and add (or press it in directly). Simmer until the liquid has reduced slightly. Spread the spinach over the quiche dough. Arrange the beetroot and onion rings on top. Then crumble the feta cheese on top. Bake in the lower third of the oven at 180°C for approximately 20 minutes.