Best Spinach Quiche Recipe

This Best Spinach Quiche Recipe is a tasty dish that we can enjoy as an appetizer, snack, or even a first course in our main meals. Following our spinach Pispili recipe, a baked spinach dish, spinach and potato roll, spinach burek, etc., today we want to share another recipe with spinach that you will like.

Quiche is a traditional French cuisine food, a salty tart prepared with a pastry crust, and filled according to preferences and desire with products like vegetables, cheese, meat, bacon, seafood, etc.

Today, we want to share a quiche spinach recipe, and for healthy cooking, we will prepare the crust dough with olive oil. If you do not want to prepare the crust dough by yourself, you can buy ready-made Brise or pastry crust dough. Follow us below for the ingredients and how to prepare.

Ingredients

For crust dough – 24-26 cm baking pan

• 200 g of flour
• 80 ml of olive oil
• 70 ml of cold water
• a little salt

For the filling

• 1 small red onion
• 1 small onion
• a little olive oil, salt, pepper
• 350 g of spinach
• 50-70 g goat feta cheese
• 200 ml of cream
• 3-eggs
• 100 g ground Guda or Mozarella cheese

Directions

1. First, we will prepare the dough for the crust. In a bowl, we will throw the sifted flour we will add the salt and the olive oil, and we will mix quickly until the flour mixture with the olive oil is grainy. You can also use a kitchen processor or a kneader if you have one.
2. We will add water, which should be cold from the fridge, and knead our dough, which we work for about 5 minutes.
   
3. This type of dough does not need to rest in the refrigerator like the dough we knead with butter, and we can roll it directly to place it in the baking pan. It is also much lighter and healthier. We will open the dough on a sifted surface, and we will roll it in a layer of 4-5 mm of thickness.
   We place the dough in the baking pan, pass the roller over the border, and cut the leftovers of the layer by framing it inside the baking pan, and with a fork, we will pierce the base of the layer in several places.
   
4. We will place the baking pan in the fridge to sit while we prepare the filling.

Filling Preparation

1. We will cut the onions finely, and, in a pan, we will add a little olive oil, red and white onion.
   We will stir -fry for a few minutes in medium heat and cover with a lid until it tender. Add the washed, drained, and finely chopped spinach. Add a little salt, pepper and cook the spinach for a few minutes.
2. We will pass this mass in a colander to remove excess water from the cooked spinach.
3. Meanwhile, in a bowl, we will beat the eggs well, we will add the cream and a part of the ground cheese, and mix them well.
4. While the spinach drained and cooled, we will place the spinach scattered all over the surface in the baking pan, crumble the white cheese on top, add the other part of the grated cheese, and toss the egg mixture with the cream on top.
5. Place the baking pan in a preheated oven at 170 degrees for 35-40 minutes. Brise dough takes a little longer to bake than pastry dough. The crust sides stand out noticeably golden when they bake properly.
   After baking, let it cool a bit, remove it from the baking pan and place it on a serving plate to cool a little more. We can cut it in parts and serve it warm, lukewarm, or cold as desired.
   

Bon Appetit!
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