Hearty Spinach Quiche with Rye Crust

Knead a smooth dough from the ingredients for the crust. Press it evenly into a quiche pan, prick several times with a fork, and pre-bake in a preheated oven at 180 °C (top/bottom heat) for about 7 minutes.

Meanwhile, finely dice the onion and sauté until translucent in the ghee. Add the frozen leaf spinach and pressed garlic. Sauté everything together until the spinach is soft and the excess liquid has almost completely evaporated.

Finally, stir the sour cream and grated or finely chopped Gouda into the spinach mixture. Spread the filling over the pre-baked crust and bake the quiche for another 50 minutes at 180 °C until golden brown.