How to make
Prepare the quiche dough by sifting the flour with baking powder into a bowl. Add the salt, sugar and butter in pieces. Rub with your fingers until crumbs form, then pour the milk - first 2 tbsp, and after you start kneading, consider whether to pour in a little more milk until the crumbs come together and form a smooth dough. It should not be kneaded for long, nor should it become elastic.
Roll out the dough between two sheets of baking paper and transfer it to a tart pan with higher walls, having previously peeled off one sheet of paper, the side of which goes on the bottom and walls of the pan (they should be covered tightly with dough). Then peel off the other sheet of paper, which is on top.
Prick with a fork and bake at 360°F (180°C) for 10-15 minutes. If you see that the quiche base is rising in places, open the oven and prick again with a fork.
Remove the half-baked quiche base from the oven and prepare the quiche filling:
Beat the eggs with the cream, salt and black pepper.
In a pot, heat the milk with the finely chopped spinach in it. The goal is for the milk to be warm, but not boiling, so that the eggs do not lump up. Also, to soften the spinach.
Pour the cream over the beaten eggs and add half of the grated cheeses.
Pour the mixture over the quiche base and distribute the remaining grated Emmental and Cheddar on top.
Put it in the oven and bake for 20 minutes at 360°F (180°C).
Serve the quiche warm or cold, it is great either way!
If you like this wonderful quiche with spinach, try our suggestions for savory tart and quiche Lorraine.
