Rustic quiche with spinach, aged cheese, and Regalina mountain eggs.
Ingrediends (22-24 cm tray)
Savory quiche, with a tender crust and creamy spinach and cheese filling - a dish suitable for both family meals and buffets or picnics.
For the dough:
200 g flour
100 g cold butter
1 mountain egg
1 -2 tablespoons of cold water
a pinch of salt
For the filling:
4 mountain eggs
200 ml cooking cream
150 g spinach (fresh or frozen, well drained)
100 g mature cheese/telemea
Salt, pepper, a pinch of nutmeg
Steps
Prepare the dough
Mix the flour with the cold butter cubes until you get a sandy texture. Add the egg, salt and, if necessary, 1–2 tablespoons of cold water. Form a ball of dough, wrap it and refrigerate for 30 minutes.
Bake the crust
Roll out the dough and place it in the tart pan, covering the edges. Prick the base with a fork, cover with baking paper and a few grains of rice/beans. Bake for 10–12 minutes at 180 °C, then remove the paper.
Prepare the filling
Beat the eggs with the cream, season with salt, pepper and nutmeg. Add the well-drained spinach and the crumbled or cubed cheese.
Assemble and bake
Pour the filling into the semi-baked crust and bake for another 25–30 minutes, at 180 °C, until set and lightly browned on top.
Let it sit before serving.
Wait 10–15 minutes before cutting the slices, so that the filling can stabilize.
