Quiche with spinach, feta cheese, dried tomatoes and pine nuts

Ingredients for 4 servings:

• 400 g flour
• 200 g butter, cold
• 150 ml water
• 2 pinches of salt
• 4 eggs
• 250 ml milk
• 100 g cheese (Emmental)
• 1 onion(s)
• 400 g leaf spinach, frozen
• ½ jar dried tomatoes in oil
• 2 cloves garlic
• 200 g feta cheese
• 1 handful of pine nuts
• Salt
• pepper
• nutmeg
• olive oil
• Flour for the worktop

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 45 minutes

Thaw the spinach leaves. I refrigerate it the night before. Quickly knead the flour, butter, water, and two pinches of salt into a dough. Wrap it in cling film and let it rest in the refrigerator for an hour. I often prepare the dough the night before and then leave it in the refrigerator overnight. In this case, however, you have to take it out a little earlier, as otherwise it will be too hard to roll out straight away. Preheat the oven to 200 degrees Celsius. Dry roast the pine nuts. Finely dice the onion. Heat olive oil in a pan and sauté the onion. Add the spinach leaves, finely chopped sun-dried tomatoes, garlic, and pine nuts and sauté for a few minutes. Season with salt (be careful, the sun-dried tomatoes and feta cheese are very spicy), pepper, and nutmeg. Remove the pan from the heat and carefully fold the feta cheese into the mixture. I always crumble it by hand. Roll out the dough on a floured surface and place it in the quiche dish. Press the edges firmly and trim any excess dough. Then pour the spinach and feta mixture into the dish. Beat the eggs, milk, and grated Emmental cheese thoroughly with a fork and season with salt. Pour over the spinach and feta mixture. Bake in a hot oven for about 1 hour 15 minutes. I never blind bake this dough; the base always cooks well. Tip: You can also omit the bacon and sauté the onion in it if you don’t want the quiche to be vegetarian.