Quiche with spinach and peanuts

Ingredients for 1 servings:

• 225 g flour
• 50 g peanuts, roasted and salted
• 100 g butter, cold
• 100 ml water, cold
• 1 tbsp vinegar
• 1 pinch of salt
• 500 g spinach, fresh
• 2 onions
• 25 g butter
• 2 tbsp oil, e.g. rapeseed oil
• 2 cloves garlic
• 75 g peanuts, roasted and salted
• 80 g Parmesan
• 175 g cream cheese
• 200 ml milk
• 4 large eggs
• e.g. nutmeg, freshly grated
• some pepper, freshly ground
• some salt
• 100 g feta cheese

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

For the dough, chop the peanuts very finely, preferably in a food processor. Mix the flour, peanuts, and a pinch of salt in a bowl. Add the cold butter in small pieces and work it in with a knife until the pieces are no larger than peas. Mix the vinegar and cold water and quickly knead in until a smooth dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Line the bottom of a 26 cm springform pan with baking paper. Pour the dough into the pan, forming a high rim and pricking the bottom several times with a fork. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. In the meantime, prepare the filling. Wash the spinach, sort it, and drain well. Beat the cream cheese, eggs, milk, and spices until smooth. This works best with an immersion blender. Grate the Parmesan cheese. Dice the onions. Heat the butter and oil in a large frying pan and sauté the diced onion. Add the spinach in batches and let it wilt. Shred any large spinach leaves before steaming. Remove the pan from the heat and let the spinach cool slightly. Finely chop or press the garlic and mix it in with the Parmesan and peanuts. Spread half of the filling on the pre-baked crust, crumble half of the feta over it, and spread half of the egg mixture over it. Repeat the process. Bake the quiche for about 45 minutes, until the mixture is set and lightly browned. Serve hot or cold. Serves 8 as a snack, or 4 as a main course with a salad. Be careful with the salt, with peanuts and cheese releasing salt.