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Spinach Quiche with Rye Wholemeal Crust
(0)
65 min
Under an hour
Knuspr-Küche
Diese herzhafte Spinat-Quiche überzeugt durch einen rustikalen Boden aus Roggenvollkornmehl, der perfekt mit der cremigen Spinat-Gouda-Füllung harmoniert. Ein gesundes und sättigendes Gericht, das warm oder kalt ein Genuss ist.
Preparation method
Ingredients overview
- 150 g rye wholemeal flour
- 50 g unsalted butter
- 50 ml still water
- 800 g frozen leaf spinach
- 170 g yellow onion
- 100 g Gouda block
- 40 g ghee
- 2 garlic cloves
- 180 g sour cream
- 1 pinch salt
Knead a dough from the ingredients for the crust, press it into a quiche dish, prick it several times with a fork, and pre-bake in a preheated oven at 180 °C for approx. 7 minutes.
Finely dice the onions and sauté them in ghee. Add the spinach and pressed garlic. Sauté until the spinach is soft and all excess liquid has evaporated.
Finally, stir the sour cream and grated or diced Gouda into the spinach mixture. Pour the filling onto the pre-baked crust and bake for another 50 minutes at 180 °C.
35 min
Under an hour
