Spinach Quiche with Rye Crust
65 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 150 g whole rye flour
- 50 g unsalted butter
- 50 ml still water
- 800 g frozen leaf spinach
- 170 g yellow onion
- 100 g Gouda cheese
- 40 g clarified butter ghee
- 2 cloves garlic
- 180 g fermented cream
- 1 pinch iodized table salt
Preparing the crust
Mix the crust ingredients until you obtain a homogeneous dough. Roll it out and press it into a tart pan, prick it with a fork in several places, and bake it in the preheated oven at 180 °C for approximately 7 minutes.
Preparing the filling and final baking
Sauté the finely chopped onion in clarified butter (ghee), then add the spinach and crushed garlic. Simmer until the spinach softens and all the released water has evaporated.
Finally, incorporate the fermented cream and Gouda cheese (grated or diced). Pour the mixture over the pre-baked crust and bake everything at 180 °C for another 50 minutes.
Chef's tip
For an even crispier crust, you can leave the dough in the refrigerator for 30 minutes before rolling it out into the pan. If using frozen spinach, make sure to squeeze out all excess water after thawing to avoid a watery filling. Serve the quiche warm or at room temperature, alongside a fresh green salad.
Ingredients
Nutritional values
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