Quiche without eggs with spinach and cheese

Try eggless quiche with Adyghe cheese, cheddar and spinach. The filling keeps its shape well, and the dough turns out to be spread out.

• Recipe author: Daria Rodionova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 120 minutes

Ingredients

• Flour 165 g
• Salt to taste
• Sugar ¹⁄₂ tsp spoons
• Butter 100 g + 1 tbsp. spoon + for lubrication
• Water 2 tsp spoons
• Onions 1 piece
• Spinach 2 bunches
• Full-fat milk 240 ml
• Adyghe cheese 80-100 g
• Cheddar 200 g
• Green chili to taste

Cooking method

• Combine flour, half a teaspoon of salt and sugar. Add 100g diced cold butter and crush into crumbs.

  It is more convenient to mix the ingredients for the shortcrust pastry in the chopper.

• Pour in water and stir until the dough gathers in a lump. Wrap in plastic and refrigerate for 30 minutes.

• Finely chop the onion, spinach and - if using - seedless chili.

• Heat a spoonful of oil in a skillet. Sauté the onion and chili until golden brown.

• Add spinach, sprinkle with salt, stir. When the greens have softened, transfer everything to a sieve to drain the excess liquid.

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  You can use a spoon to squeeze the spinach into a strainer to get rid of the water.

• Preheat oven to 200 ° C. Oil a baking dish.

• Place the dough on the parchment and cover with a second piece of paper. Roll out into a thin round layer.

• Place the dough in a mold and press down to the bottom and sides. If the edges hang down a bit, trim them off. Pin the bottom with a fork in different places.

• Bake the tart base for 10 minutes.

• Mix milk with crumbled Adyghe cheese. Grate the cheddar.

• Spread about a third of the cheddar over the dough. Top with half the spinach and onions and sprinkle with more cheese. Pour in the milk mixture and cover with the rest of the cheese.

• Bake the quiche for 45-60 minutes, until the filling has set and covered with a golden crust.

  If the dough browns quickly around the edges, cover it with foil.

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