Feta and Spinach Quiche
A savory quiche featuring a blend of buckwheat and oat flour, filled with fresh spinach, Swiss chard, and feta cheese.
By Laura Danner
Prep time: 45 minutes
Cook time: 50 minutes
Total time: 95 minutes
Servings: 4
Tags: Main course, Vegetarian, Vegetables
Ingredients
- 150 g Butter
- 300 g Flour
- 2 pieces Eggs
- 4 tbsp Water
- Salt, nutmeg
- 1 piece Onion
- 2 handfuls Baby spinach
- 2 handfuls Swiss chard
- 1 package Feta
- 0.5 cup Heavy cream
- 2 pieces Eggs
- Salt, pepper, pine nuts
Instructions
- 1. Place the flour on the work surface and press a well into the center. Distribute the butter pieces on top and quickly knead into a dough with the eggs and spices.
- 2. Let it rest in the refrigerator for half an hour. The dough should be chilled thoroughly so that it is easy to roll out.
- 3. Place the rolled-out dough into a greased tart pan. Prick with a fork and blind bake in the oven at 180 degrees for ten minutes.
- 4. Sauté the onion in a little oil, add the spinach and Swiss chard, and let them cook down.
- 5. In the meantime, mix the heavy cream with the eggs and half a cup of water, then season with salt and pepper.
- 6. Spread the spinach mixture over the shortcrust pastry, crumble the feta on top, and pour in the egg mixture.
- 7. Season with salt and pepper, sprinkle the pine nuts over it, and bake at 180 degrees for approximately 30 to 40 minutes until golden brown.