Learn how to make a creamy spinach quiche recipe from scratch: this French delicacy with fresh cheese, rich in iron and taste, will simply melt in your mouth
For the pastry
For the filling
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 6
- Recipe cuisine French
Heat the oven to 200C (180C fan) 400F, gas 6.
Pour the flour onto a work surface in a heap and add the salt.
Make a well in the middle and scatter with the butter.
Crack the egg into the well, add 2-3 tbsp of lukewarm water and cut all ingredients together with a knife to a crumbly consistency.
Knead quickly to a dough with your hands, form into a ball, wrap in plastic wrap and chill for around 30 minutes.
To make the filling, melt the butter in a pan and gently fry the leeks and garlic until soft.
Mix the cream cheese with the eggs, cream and half the parmesan to a smooth consistency.
Add the spinach, garlic and leek and season with salt, pepper and nutmeg.
Roll the pastry out between two sheets of plastic wrap and use to line a 26 cm diameter greased tart pan.
Pour the filling into the pastry case and smooth the surface, sprinkle with the remaining Parmesan and bake for around 40 minutes until golden brown.