Quiche with Spinach and Zucchini
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Some recommend pre-baking the rolled-out dough for about 15 minutes before adding the filling, otherwise it may not cook through. My experience has shown that the dough bakes just fine, and baking everything separately is just an unnecessary hassle.
Ingredients
- Wheat Flour - 1½ glasses
- Margarine - 3.5 oz
- Water - 3 fl oz
- Frozen spinach discs - 8.8 oz
- Courgette - 7.1 oz
- Chicken Egg - 3 pieces
- Cream 22% - 5 fl oz
- Olive Oil - 1 tablespoon
- White Pepper (whole) - to taste
- Basil - to taste
- Salt - to taste
- Hard Cheese - 1.8 oz
Step by Step guide
Step 1
Prepare the dough: Chop the chilled margarine with a knife, then add the flour and mix by hand until it resembles coarse crumbs. Pour in the water (it should be very, very cold). If the mixture is too dry, add a little more water. The dough should be smooth and not stick to your hands. Wrap it in plastic wrap and place it in the refrigerator for 1 hour.
Step 2
Prepare the filling: In a large skillet, heat olive oil and add the frozen spinach. Cover with a lid and simmer over low heat.
Step 3
Cut the zucchini into small sticks. Add to the spinach. Sauté for about 10 minutes, season with salt, and add spices and herbs to taste.
Step 4
Beat the eggs and cream together, and season with salt. Combine with the sautéed vegetables (you can use the same pan they were cooked in).
Step 5
Preheat the oven to 356°F.
Step 6
Roll out the chilled dough to a thickness of about 0.5 mm. Grease the baking dish with butter, then lay the dough in the dish, leaving edges about 4 cm high.
Step 7
Place the filling in the dish.
Step 8
Bake for about an hour. As soon as you notice the crust starting to brown, sprinkle grated cheese on top and increase the heat. It should be ready in about 15 minutes (if you're unsure, poke the pie with a knife. If the filling is set, it's safe to remove it from the oven).
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