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Spinach and goat’s cheese quiche

By Pieris Panagi

Ingredients

For the dough:

20 cm tart pan

500 g flour for all uses

250 g frozen butter cut cubes

1 big pinch of salt

2 eggs

2 tablespoons of milk, if necessary

For the stuffing: 

150 g bacon

1 tablespoon of olive oil

150 g baby spinach

100 g goat cheese1 cup (250 ml) of cream

2 eggs

Salt, fresh ground pepper

Method

Step 1:

Pour the flour, butter and salt in a blender and stir until the mixture looks like crumbs.

Step 2: 

Then put the eggs and the yolks and water and beat for a while.

Step 3: 

Control the humidity and if necessary add a little water. Mix it with your hands with quick moves by making balls.

Step 4: 

Put in a membrane and let it rest for 1 hour or for the whole night.

Step 5: 

Remove the dough from the refrigerator 1 hour before cooking. Put flour on a surface and spread out the dough with a thickness of about 3mm.

Step 6: 

Put flour on the tart pan and put the dough inside. Cover with non-stick paper.

Step 7: 

Cover the dough up with rice or chickpeas and bake in a preheated oven at 180⁰C for 20 minutes.

Step 8: 

Sauté the bacon in a small pan for 4-5 minutes until it becomes dry.

Step 9: 

Put it on an absorbent paper to drain and in the same pan, without cleaning it, pour the leek (if necessary, sautée with some olive oil). Mix and wait until the liquids evaporate.

Step 10: 

Mix the bacon and leek in a bowl, pour the cheese, thyme, salt and pepper.

Step 11: 

Pour the mix into the tart pan.

Step 12: 

Stir the eggs and fresh cream and pour them over the other ingredients. Bake in a preheated oven at 180⁰C for 30 minutes until the stuffing becomes crisp.