About this recipe:The base of this quiche can be baked ahead of time. Place spinach and cream mixture on top 30 minutes before serving and bake until done.
Lynn Lewis and Joachim Wahnschaffe
FOR THE PASTRY
200g plain flour
1/2 teaspoon salt
1 egg yolk
FOR THE FILLING
90g sour cream
3 eggs and 1 egg white
55g grated Parmesan
Pinch of grated nutmeg
600g spinach leaves, blanched
1 onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons flaked almonds
Directions Prep:35min › Cook:42min › Extra time:30min › Ready in:1hr47min
Use a 26cm spring-form tin. Grease tin. Preheat oven to 180 degrees C. Place flour, salt, egg yolk, butter and 2 tbsp water in a bowl. Knead well; gather into a smooth dough. Shape into a ball, wrap in cling wrap and chill for 30 minutes.
Combine sour cream, cream, eggs, ½ egg white, Parmesan and nutmeg. Squeeze spinach out well and chop coarsely.
Roll the dough out on a lightly floured work surface to line tin. Prick pastry base with a fork; line with baking paper and dried beans. Bake for 12 minutes. Remove baking paper and beans.
Brush remaining egg white over the pastry base. Spread chopped spinach, onions and garlic over the base. Pour in the cream mixture and sprinkle with flaked almonds. Bake quiche for 30–35 minutes. Serve hot.