Spinach and chicken quiche

Ingredients for 4 servings:

• 800 g leaf spinach, fresh or frozen, chopped (no creamed spinach)
• 2 chicken breast fillets
• 1 onion(s)
• a few garlic cloves
• 250 g mushrooms, fresh
• 2 handfuls of cheese of your choice, grated
• 1 cup crème fraîche
• 2 pts. puff pastry from the refrigerated section
• some olive oil or similar for frying
• salt and pepper
• 1 lemon(s), the juice
• some milk or 1 egg
• possibly water
• Flour for the work surface

Instructions

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

from Jordan

If using frozen spinach, thaw it well in advance and squeeze out any excess water. Dice the chicken breast. Wash the mushrooms, scrape off or remove the stems, and slice the mushrooms. Peel and finely chop the onions and garlic. Heat the oil in a pan, add the onions and garlic. Let the onions become translucent. Add the mushrooms first, then the chicken, and fry. Season with salt and pepper. Skim off any excess oil with a spoon. Add the crème fraîche and cook the meat until medium-rare. Gradually add the chopped spinach, milk, and grated cheese. I prefer mature mozzarella (not the popular cream cheese balls), but Emmental, Gouda, Edam, etc. also work. Sheep’s cheese, feta cheese, or similar cheeses are also a good alternative, which will give the dish a completely different flavor. Season to taste with lemon juice, salt, and pepper. If the mixture is too firm, add a little water. Roll out the dough on a floured surface and place it in a round glass dish, leaving the corners hanging over. A baking sheet lined with baking paper and without flour will do in a pinch. Puff pastry rolls from the refrigerated section are particularly useful. I found frozen puff pastry sheets less suitable. Press the dough down firmly and pierce several times with a toothpick. Add the cooked filling. Roll out the second piece of dough and place it over the filling. Cut off any pastry that is hanging over the dish. Press the dough down firmly in the dish and pierce again. Brush with milk or egg. Bake for 30–45 minutes at 200°C, until the top is golden brown. Caution: If it gets too hot, the top of the pastry will quickly turn black.