Four-cheese quiche with spinach

Ingredients for 4 servings:

• 200 g flour (for the dough)
• 1 tbsp sugar
• 1 tsp salt
• 120 g butter
• 2 eggs, including the yolk
• 125 ml cream and milk (for the filling)
• 2 eggs
• 2 eggs, of which the egg white
• 450 g leaf spinach, frozen
• 1 onion(s)
• 1 clove(s) garlic
• 70 g blue cheese
• 70 g cheese (Limburger, 40%)
• 100 g cheese (Gouda Pikantje)
• 70 g cheese (Emmental)
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the frozen spinach and squeeze out any excess moisture. Mix the flour, sugar, and salt in a bowl. Add the two egg yolks and the butter in pieces and knead into a shortcrust pastry. Form a flat, round sheet, cover with foil, and refrigerate for at least 30 minutes. Meanwhile, grease and flour a 24-26 cm baking dish. For the filling, whisk together the milk, cream, eggs, and egg whites. Season generously with salt, pepper, and nutmeg. Finely chop the onion and garlic and mix into the spinach. Preheat the oven to 180°C (170°C fan-assisted oven). Cut the cheeses into small pieces or crumble them. Roll out the shortcrust pastry on a lightly floured surface slightly larger than the baking dish. Cut out the shape and line the dish. Prick the base with a fork. Form a rim with the remaining shortcrust pastry. Spread the spinach on the dough and pour over the egg wash. Spread the cheeses evenly over the surface. Bake in the oven on the second-to-lowest rack for 50 minutes until golden brown. If the quiche isn’t set sufficiently after 50 minutes, simply extend the baking time (cover with aluminum foil to prevent it from overcooking). Serve lukewarm or cold.