ingredients
-> dough
1 portion shortcrust pastry
-> spinach mix
400 g chopped spinach (preferably fresh, frozen also can)
3 medium onions
-> milk-cheese-egg filling
200 g milk (preferably lactose free, it is a bit sweeter taste)
100 g cream cheese (preferably lactose free, it is a bit sweeter taste)
100 g feta cheese
200 g eggs (about 5 small or 4 medium size)
1 tsp flour
1 veggie stock cube (powdered, alternatively 1 tsp veggie stock)
1 tsp salt
1 tsp pepper
1 tsp nutmeg
1 pinch french herb mix (dried)
1 pinch lemon zest
method
--> dough
put shortcrust into 26cm quiche baking form
put dough on large piece of baking paper
flatten dough ball into disk with hands
use rolling pin to roll dough into 0.5 cm thick disk about the size of the quiche form
generously butter the inside of the quiche form
transfer dough to quiche form, remove baking paper
make sure that there are no holes in the dough (the filling mix will seep out...)
blind bake for 10 minutes at 170 degree celsius
let cool down while preparing the remaining ingredients
-> spinach mix
cut onion in small pieces
gently sauté onion with little olive oil over low heat for about 10 minutes
wash & chop spinach into small pieces
add spinach to onions and sauté for about 10 minutes
let cool down while preparing the remaining ingredients
-> milk-cheese-egg filling
add all ingredients (except feta cheese) in food processor or bowl
mix well
cut feta cheese in about 1 cm thick cubes
-> putting all together
add milk-cheese-egg filling to spinach-onion mix
put combined mix carefully into pre-baked quiche dough
sprinkle feta cheese on top
bake for 40 - 45 minutes at 170 degree celsius