Spinach quiche with wholemeal rye pastry
(0)
Under an hour
Kifli Kukták
Ez a laktató és egészséges spenótos quiche a francia konyha egyik legkedveltebb sós pitéje, amelyet most egy rusztikus, teljes kiőrlésű rozslisztes tésztával tettünk még különlegesebbé. A krémes, fokhagymás spenóttöltelék és az olvadó gouda sajt tökéletes párost alkot a ropogós korpusszal. Kiváló választás egy könnyű ebédre vagy vacsorára, de hidegen is remek vendégváró falat.
Ingredients
Preparation method
Ingredients overview
- 150 g wholemeal rye flour
- 50 g butter
- 50 ml water
- 800 g frozen spinach leaves
- 170 g onion
- 100 g Gouda cheese
- 40 g ghee
- 2 cloves of garlic
- 180 g sour cream
- 1 pinch of salt
Knead the pastry ingredients into a smooth dough, then press it into a pie dish. Prick with a fork and pre-bake in an oven preheated to 180 °C for about 7 minutes.
Sauté the finely chopped onion in ghee until translucent, then add the spinach and crushed garlic. Cook until soft and wait until the excess water evaporates.
Finally, stir in the sour cream and the grated or finely chopped Gouda cheese. Smooth the mixture onto the pre-baked pastry and bake at 180 °C for another 50 minutes.
Chef's tip
Before serving, let the quiche cool for at least 10-15 minutes so that the filling sets sufficiently and is easier to slice.
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