Spinach quiche with tomatoes

Name: Spinach quiche with tomatoes
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 250 g vine-ripened cherry tomatoes; 2 onions; a little pepper; ½ tsp salt; 1 tbsp olive oil; 3 eggs; 60 g grated Gruyère; 1 dl single cream for sauces; 1 pastry dough, rolled into a circle; 800 g frozen chopped spinach

Ingredients

8 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach filling

1 tbsp olive oil

2 onions, sliced

800 g frozen chopped spinach

1 dl single cream for sauces

3 eggs

60 g grated Gruyère

½ tsp salt

a little pepper

To fill

1 pastry dough, rolled into a circle (approx.

250 g vine-ripened cherry tomatoes

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How it's done

Spinach filling

Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the spinach, cover and keep warm, remove the pan from the heat. Combine the cream, eggs and cheese, mix in with the spinach, season.

To fill

Roll out the pastry and place on a tray (approx. 30 cm in diameter) along with the baking paper. Shape the pastry edges into a wavy design, prick the base firmly with a fork. Spread the spinach filling over the base. Arrange the tomatoes on top.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C.

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Spinach quiche with tomatoes

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