Spinach and cheese quiche with cherry tomatoes

Ingredients

Directions

1. 1

   For the short pastry, mix 250 g flour and 1 teaspoon salt. Add 1 egg, 125 g butter in pieces and 1-2 tbsp. cold water. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   In the meantime peel and finely dice the onion. Heat 1 tablespoon butter in a pot. Sauté the onion in it. Add frozen spinach and 150 ml water, bring to the boil, cover and stew for about 15 minutes. Stir from time to time.

4. 4

   Then continue to simmer open for about 5 minutes until all the liquid has evaporated. Season to taste with salt, pepper and nutmeg.

5. 5

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Grease a tart mould with lifting base (approx. 28 cm Ø). Roll out the dough on a little flour (approx. 32 cm Ø). Line the tart mould with the dough, pull up the edge and press down lightly.

6. 6

   Prick the pastry base several times with a fork and sprinkle with breadcrumbs.

7. 7

   Wash the tomatoes. Spread the spinach and tomatoes on the dough. Whisk milk, sour cream and 4 eggs. Grate cheese and stir in. Season with salt, pepper and nutmeg. Pour egg cream over the vegetables. Cut mozzarella into slices and cover the quiche with it.

8. 8

   Bake in the hot oven on the middle shelf for 40-50 minutes. Sprinkle with pine nuts about 5 minutes before the end of the baking time.