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Spinach quiche with tomatoes
20 m active | 47 m total
Nutrition facts per serving:
  • Energy in kcal about 275
  • Fat about 18g
  • Carbohydrates about 17g
  • Protein about 10g
This is needed
This is needed for 8 people
Spinach filling
  • 2 onions, sliced
  • 800 g frozen chopped spinach
  • 3 eggs
  • 1 dl single cream for sauces
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 60 g grated Gruyère
  • a little pepper
To fill
  • 1 pastry dough, rolled into a circle (approx.
  • 250 g vine-ripened cherry tomatoes
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And that's how it's done
And that's how it's done
Spinach filling
Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the spinach, cover and keep warm, remove the pan from the heat. Combine the cream, eggs and cheese, mix in with the spinach, season.
To fill
Roll out the pastry and place on a tray (approx. 30 cm in diameter) along with the baking paper. Shape the pastry edges into a wavy design, prick the base firmly with a fork. Spread the spinach filling over the base. Arrange the tomatoes on top.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.