Spinach and goats cheese quiche

INGREDIENTS:
For the dough:
The dough is Pâte Brisée
250 g all-purpose flour
125 g soft butter
1 egg
3-4 tablespoons grated parmesan
3-4 tablespoons cold water
½ teaspoon salt

For the filling:
200-250 g fresh spinach
1 tablespoon olive oil
150 g goat cheese
2 eggs
200 g sour cream
50 ml milk
a pinch of nutmeg
salt

PREPARATION:
The base
Pour the flour into a bowl and make an indentation in it. Put the egg, parmesan, salt, softened (at room temperature) butter and the water. Knead until you get a homogeneous dough. Roll the dough in plastic wrap and leave it to rest for about half an hour in the fridge.

The filling
Wash the spinach and put it together with the olive oil in a frying pan and heat them while stirring continuously.

Roll the dough out so that it is about ½ cm thick and place it between two sheets of baking paper.

Move it into a quiche mold. Press it into place along the bottom and the sides of the mold and cut out the excess dough. Make small holes along the bottom using a fork.

Beat the sour cream, milk, eggs, nutmeg and the salt together. Add the spinach and pour the whole mixture onto the dough. Add pieces of the goat cheese and cherry tomatoes.

Bake in a pre-heated oven at 180°C for about 35-40 minutes.

Spinach and goats cheese quiche

Spinach and goats cheese quiche

Spinach and goats cheese quiche

Spinach and goats cheese quiche