Quiche with smoked salmon and spinach

Ingredients for 1 servings:

• 200 g spelt flour
• 50 ml olive oil
• 75 ml water, lukewarm
• 1 pinch of salt
• 1 tsp baking powder
• 600 g leaf spinach, frozen
• 1 tbsp butter
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 3 tbsp white wine
• ½ tsp vegetable stock powder
• 250 g Stremellachs, hot smoked
• 200 g crème fraîche
• 100 g feta cheese
• ½ bunch parsley
• 1 lemon(s), organic, grated peel
• 3 m.-sized eggs
• n. B. Nutmeg
• e.g. salt and pepper
• Fat for the mold
• Flour for the mold and the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

from a springform pan, for approx. 4 servings

Thaw the frozen spinach leaves, squeeze dry, and chop into smaller pieces if necessary. Knead the spelt flour, olive oil, water, salt, and baking powder into an elastic dough. Wrap the dough in cling film, place in the refrigerator, and let it rest for at least 30 minutes. Meanwhile, peel and finely dice the onions and garlic, and sauté in the butter. Deglaze with the white wine. Add the spinach and season with the vegetable stock, salt, and pepper. Wash and dry the parsley, finely chop, and mix with the spinach. Let cool slightly. Beat the eggs with the crème fraîche and crumbled feta cheese. Season with grated lemon zest, salt, pepper, and nutmeg. Tear the smoked salmon into pieces with a fork and mix it with the egg mixture into the spinach. Preheat the oven to 200°C (top/bottom heat: 180°C) Grease and flour a springform pan (alternatively, line the pan with baking paper). Roll out the dough on a floured surface and place it in the pan. Press the edges up about 3-4 cm. Spread the filling evenly over the dough. Bake the quiche on the middle rack for about 30-35 minutes.