Ingredients:
Whole wheat pie crust*about 400 gr frozen spinach
4 cloves of garlic
3 eggs
1 large ball of fresh mozzarella cheese or 300 gr feta cheese
some curry powder (optional)
1-2 big onions
olive oil
salt and pepper
Preheat the oven to 170 C. Sauté the chopped onion and sliced garlic in olive oil until the onion is soft and the garlic lightly browned. Add the fresh spinach a few handfuls at a time, allowing it to wilt down. Add about two teaspoons of curry powder, or to taste. Or leave it out if that’s how you feel about it. Beat three eggs in a medium sized bowl. Slice the mozzarella. Add the spinach mixture to the eggs and stir well to combine evenly. Put half of the spinach and egg mixture in the pie crust and lay out the slices of cheese on top. Add the rest of the spinach and egg mixture so that the pie crust is filled to the top. Bake for twenty minutes (approximately) until the quiche is firm and the center is cooked. If it’s not fully cooked you’re worried about burning the crust you can wrap the edge in aluminum foil to prevent burning while still allowing the center to cook through. You can also add some nuts to the spinach.
* either shortbeard crust or regular dough
for shortbread crust -
apx 300 gr flour
125 gr butter (cold cut into small pieces)
1 tsp salt
3 tbs cold water
Sift the salt in the flour, incorporate butter and add the water in the end(if necessary). Leave in the fridge for 15 min. Spread on floured pan.
for regular dough -
1 package active dry yeast
1 cup warm water
2 cups whole wheat flour
1 teaspoon salt
Sift the salt in the flour. Dissolve the yeast in the warm water, then mix it with the flour. Form the dough and leave it to rest for 20-25 min. Spread on a floured surface.
