Healthy Travel Cooking with Lins
Added 2021-03-10 08:00:02 +0000 UTCQuiche with spinach and goat cheese
Note: We used preprepared crust, but you can easily make the crust yourself with (buckwheat) flour, almond flour, cottage cheese and a good pinch of Italian herbs. Just knead and it's done. Just make sure that the quiche crust is cold when filled and baked.
Ingredients:
- 300 g fresh spinach
- 2 tomatoes
- 1 onion
- garlic clove
- 200 gr Cream
- 3 eggs
- 150 g goat cheese
- pepper, salt, italian spice
Peperation:
- Preheat your oven to 180 degrees.
- Line the bottom of a round springform tin (or in our case an oval tin ;-))
- Press the dough into the spring form and ensure a raised edge of about 3-4 cm.
- Heat a dash of oil in a frying pan.
- Chop the onion. Fry the onion and spinach, stirring until all the spinach has shrunk. This takes about 5-8 minutes. Finely chop the garlic clove and add it to the spinach mixture in the last minute.
- Mix the eggs and the organic cream together with a whisk. Mix the spinach and eggs together.
- Make sure the spinach is dry and that you don’t have water in your mixture. Let it leak for a couple of minutes.
- Season the filling with salt and pepper. Pour the filling into the spring form and close with the slices of goat cheese (1cm thickness)
- Bake the spinach quiche for 35-40 minutes in the middle of the oven, until the top and edges are a nice golden brown.
- Let it cool down at least 20min.
You can now attack immediately or eat it cold a later moment!
You can never go wrong with this spinach quiche. It’s great for lunch, for dinner with a simple salad or you can cut it and serve it as a little snack with your aperitive.
