Personally, I was always a big fan of quiches. I love cake and I love making cake. And with the introduction of quiche, it’s possible to eat cake for lunch. No downsides.
But what exactly is a quiche?
“A pielike dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients.”
Most people probably only know the most famous one: Quiche Lorraine. A quiche variant with bacon and lardons. The first record of Quiche Lorraine was in 1605 in a French dialect, called “Lorrain”. Coincidence? I don’t think so. Some people even think that “quiche” is related to the German word “Kuchen” (eng.: cake).
But what everybody agrees upon, is the fact that quiche is delicious. So, let’s make a spinach and feta quiche!
- 200g flour
- 100g butter
- 1 egg
- ½ tbs. salt
- 450g creamed spinach
- 2 onions
- 2 cloves of garlic
- Olive oil
- 200g quark
- 2 eggs
- 100g feta
- Since the spinach is still frozen solid, the first step is to defreeze it. This means, putting the spinach in a warm surrounding until the spinach is ready to work with.
- The real first step is to make the batter. Mix flour, butter, salt and the egg together. The finished dough should be put aside for about 20-30 minutes.
- Cut the onions and the garlic and roast them gently in olive oil. After that, you can add the now more or less soft spinach (You should be able to cut through the frozen spinach with a wooden spoon). Stir it all together until there are no frozen bits of spinach left.
- Now would be a great time to preheat the oven to 180°C.
- The next step is to season the spinach-mixture with salt, pepper and nutmeg and add the rest of the ingredients (quark, the eggs and the feta).
- Roll out the cooled dough, so it will fit into the pan.
- After putting the dough into the pan, add the spinach-feta-mixture and put it into the oven for 25-30 minutes. Be careful to check after 15 minutes, how long the quiche is going to take. You don’t want it to be too dry, but it should be completely baked.
- As soon, as the quiche is out of the oven and has cooled down enough to eat it, it’s done! If you’re not able to eat everything on the first day, don’t worry. The quiche will taste even better on the day after, because by then, the dough won’t be so hard anymore, since it absorbed some of the quiche.