Hearty Spinach Quiche with Rye Crust
65 min
Under an hour
Gurkerl Küche
Ingredients
Price per portion:€ 1.30
For the Crust
For the Filling
Preparation method
Ingredients overview
For the Crust
- 150 g rye whole wheat flour
- 50 g unsalted butter
- 50 ml water
For the Filling
- 800 g frozen leaf spinach
- 170 g yellow onion
- 100 g Gouda block
- 40 g ghee
- 2 cloves garlic
- 180 g sour cream
- 1 pinch salt
1
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.
2
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.
3
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.
Chef's tip
Serve the quiche with a fresh green salad for a light and balanced lunch.
Nutritional values
Energy value
899.56 kJ215 kCalFats
12 gCarbohydrates
18 gProtein
8 g
20 min
Under an hour
