Servings: 4 people
Equipment
- 1 Quiche Pan (non-stick, removable loose bottom)
Ingredients
For Quiche Pastry
- 125 grams butter
- 250 grams plain flour
- 1 eggs yolks (Put the egg white in the filling.)
- 2 tablespoons cold water
- pinch of salt
For Quiche Spinach and Wild Garlic Filling
- 2 eggs
- 1 egg white
- 200 ml double cream
- 200 grams spinach (fresh and small leaves)
- 100 grams wild garlic
- pinch of salt
- 100 grams swiss chard (grated)
Instructions
Quiche pastry
- Mix the butter, flour, egg yolk and cold water by hand or into the food processor. Work quickly and do not knead the dough.
- Cover the dough tightly in food wrap and put in the fridge for half or 1 hour.
- Heating the oven to 190℃ (375°F).
- Roll out the dough and put in the quiche pan. Press the pastry into the form and lightly prick the bottom with a fork.
- Bake for 10 minutes.
Quiche Spinach and Wild Garlic Filling
- While the quiche pastry bakes, make the quiche filling.
- Mix the eggs, egg white, double cream and salt.
- Cut small strips the spinach and the wild garlic. Sprinkle the baked quiche pastry with them.
- Pour the eggs-cream mix into the quiche pastry case.
- Sprinkle with grated cheese on the top.
- Bake it for 30 minutes in the oven.