Gluten-free spinach quiche
You can enjoy the salty cake for breakfast, lunch or as a light dinner.
Ingredients
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Dough
- 250 g Universal mix Liana
- 125 g of butter
- 25 ml of water
- 1 egg
- pinch of salt
Filling
- 250 g of baby spinach
- 200 g of sour cream
- 100 g Parmesan cheese
- 100 g of NIVA cheese
- 70 g of bacon
- 3 eggs
- 2 cloves of garlic
- 1 spring onion
- salt
- ground black pepper
- Make a smooth dough from Universal mix, butter, egg, water and a pinch of salt. Wrap it in foil and let it sit in the fridge for an hour.
- Meanwhile, cut the bacon into cubes and fry in a pan. Add chopped onion and garlic to it, fry, add spinach and fry. Let cool and add grated cheese. Mix the eggs with the sour cream in a bowl and pour over the spinach mixture. Season with pepper and salt.
- Roll out the rested dough on a round baking sheet. Prick with a fork, cover with foil and load with dry beans. The beans will keep the dough from puffing up. Bake in a heated oven at 180°C for 15 minutes.
- Take out the sheet with the dough and pour out the beans. Remove the foil and pour the prepared spinach filling onto the dough. Bake for 25 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 250 g Universal mix Liana
- 125 g of butter
- 25 ml of water
- 1 egg
- pinch of salt
Filling
- 250 g of baby spinach
- 200 g of sour cream
- 100 g Parmesan cheese
- 100 g of NIVA cheese
- 70 g of bacon
- 3 eggs
- 2 cloves of garlic
- 1 spring onion
- salt
- ground black pepper
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