Spinach Tomato Quiche


Total time: 47m
Preparation Time: 20m

Servings
For 8 people


Nutritional Information

Contains 275 Kcal, 10g Protein, 17g Carbohydrates, 18g Fat


Ingredients

  • Spinach Topping
  • 1 tbsp. olive oil
  • 2 onion, cut into strips
  • 800 g frozen chopped spinach
  • 60 g grated Gruyère
  • a little pepper
  • 3 eggs
  • 1 dl single cream for sauces
  • 0.5 tsp. salt
  • Filling
  • 1 shortcrust dough, rolled into a circle (approx. 32 cm in diameter)
  • 250 g cherry tomatoes on the vine

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Instructions

  • Spinach Topping

    Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the spinach, cover and keep warm, remove the pan from the heat. Combine the cream, eggs and cheese, mix in with the spinach, season.
  • Filling

    Roll out the pastry and place on a tray (approx. 30 cm Ø) lined with baking paper. Shape the pastry edges into a wavy design, prick the base firmly with a fork. Spread the spinach filling over the top. Add the tomatoes. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.
  • Backen

    ca. 35 Min. auf der untersten Rille des auf 220 Grad vorgeheizten Ofens.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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