Baked Quiche Lorraine with Spinach and Salami
Ingredients
Crust
- 200g flour
- 120g butter
- 1 egg yolk
- 1 tablespoon water
Filling
- 1 bunch spinach, sliced
- 100g salami, sliced
Sauce
- 3 eggs
- 50g fibercreme dissolved in 100ml warm water
- 75g grated cheddar cheese
- salt
- sugar
- pepper
Preparation
Mix the crust dough with a pastry knife or food processor until crumbly, form into a ball, and let rest for 10 minutes.
Roll out to 1/2 cm thick or press the dough directly into the pie pan and poke holes with a fork on the base.
Bake for 15-20 minutes at 180°C.
Remove the quiche crust from the oven, fill with spinach and salami, and pour over the sauce.
Bake at 180°C for 30 minutes until golden brown.
Notes
To prevent the crust from puffing, besides poking with a fork, place baking paper on top and weigh it down with beans or similar during baking.
