Spinach-Zucchini Quiche

Ingredients

• 90 g cold butter (+5 g for greasing)
• 100 g spelt whole‑grain flour
• 100 g spelt flour type 630 (+10 g for handling)
• 0.5 tsp Baking powder
• 3 eggs
• 300 g fresh spinach leaves
• 1 Garlic clove
• 1 Shallot
• 1 Zucchini
• Salt
• 1 tbsp Olive Oil
• Pepper
• 100 g feta (45% fat in whole milk)
• 300 g sour cream
• 50 g sliced turkey breast
• 5 stems herbs (e.g., parsley, dill, chives)
• legume for blind baking

Instructions

1. 1.

   Cut the butter into cubes and combine with flours, baking powder, 1 egg and 4 tbsp cold water to knead a smooth dough. Cover and chill for 30 minutes.

2. 2.

   Meanwhile clean, wash and drain the spinach. Peel and chop the garlic and shallot. Clean, wash and dice the zucchini. Blanch the spinach in boiling salted water for 2 minutes; drain, shock, squeeze out excess liquid and roughly chop.

3. 3.

   Heat oil in a pan. Sauté garlic, shallot and zucchini cubes over medium heat for 4 minutes. Mix in the spinach and season with salt and pepper.

4. 4.

   Grease a quiche tin. Roll out the dough on a floured surface (about 32 cm diameter), place it in the tin, pulling up the edges. Prick the base several times with a fork. Lay parchment paper over the dough and scatter dried legumes on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes.

5. 5.

   During this time crumble the feta. Mix half of it with the remaining eggs, sour cream and 50 ml water, seasoning with salt and pepper. Dice the turkey slices. Wash, dry and chop the herbs.

6. 6.

   Remove the quiche base from the oven, lift off the parchment and legumes. Spread the vegetables on the base. Add the turkey cubes and remaining cheese, then pour over the egg‑sour cream mixture. Bake for another 30 minutes. Take out of the oven and serve sliced.