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Spinach Quiche

by Susann
written by Susann 1.5K views

Buckwheat flour is the discovery of the year 2018! I have just made this flour, which warms from the inside, a firm ingredient in my autumn kitchen. The homemade shortcrust pastry becomes a highlight along with the new great tray, which thanks to its air holes produces crispy quiches and pies.

Spinach Quiche

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g half white flour
  • 200g buckwheat flour
  • 150g salted butter from Brittany
  • 1 portion of blanc Fromage (approx. 80g)
  • 300g baby spinach
  • 2 shallots and a clove of garlic
  • 150g brown mushrooms
  • 80g bacon cubes
  • Salt, pepper and dried basil
  • 3 tablespoons of Creme Fraîche
  • 80g of Pyrenean cheese or other recent hard cheese

Instructions

  1. Prepare the dough as follows: Mix the half white flour with the buckwheat flour. Crumble the salted butter with your fingers and add the blanc Fromage. Now knead everything well together.
  2. Roll out and place on a 28cm round (greased) tray and prick with a fork.
  3. Wash the baby spinach well and let it drain. Cut the leaves into thirds with a knife (cut into small pieces).
  4. Coarsely chopped the shallots and the clove of garlic
  5. Cut the mushroom into quarters and add the bacon cubes
  6. Season with salt, pepper and dried basil and add 3 tablespoons of Creme Fraîche
  7. Mix everything together by hand in a large bowl. If the whole thing seems too compact, make it "more liquid" with a little milk or cream.
  8. Then spread the mixture on the bottom of the dough.
  9. Cover about 80g of Pyrenean cheese cut into small pieces or other recent hard cheese on the top.
  10. Bake in the oven at 220g circulating air for 25 - 35 minutes.