Quiche with spinach and feta

Ingredients for 4 servings:

• 500 g leaf spinach, fresh or frozen
• 2 m.-large onion(s), red
• 2 cloves garlic
• 250 g quark
• 250 g flour
• 3 eggs
• 125 g margarine
• 125 g feta cheese
• Salt
• pepper
• nutmeg
• olive oil

Instructions

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

vegetarian

First, prepare the shortcrust pastry. Whisk together the flour, one egg, and the margarine in a mixing bowl, then knead briefly by hand. Wrap in cling film and refrigerate for 30-40 minutes. Preheat the oven to 180°C (fan oven). In the meantime, prepare the filling. Briefly sauté the finely diced red onions and crushed garlic in a large pan or saucepan with about 4 tablespoons of olive oil, then add the spinach. Add the fresh spinach a little at a time until it collapses. Heat until the liquid has almost completely evaporated to prevent it from becoming mushy. Season with salt, pepper, and nutmeg. Meanwhile, in another bowl, mix the quark with the two eggs, the finely crumbled feta cheese, and a little salt and pepper. Grease the quiche dish with a little margarine. Then roll out the shortcrust pastry into a round shape and line it with the quiche dish, pressing it down lightly. Prick the base several times with a fork and bake for 5 minutes on the middle rack of the preheated oven. Meanwhile, combine the spinach with the quark mixture. Then pour this mixture onto the prebaked pastry and spread it out evenly. Bake the quiche in the oven for about 40 minutes. I placed aluminum foil over it after about 20 minutes, as the quiche would otherwise have become too dark. The quiche is best served lukewarm. A tomato salad goes very well with it.