Quiche with spinach, parmesan and mozzarella

Recipes - Quiche with spinach, parmesan and mozzarella

For some reason, I eat a lot of spinach lately and I'll soon flood the site with a few recipes based on this wonderful ingredient. One of the best combinations? With cheese :)


  • 250 grams flour
  • egg yolk
  • 80 grams butter
  • 5-6 tablespoons cold water
  • salt


  • 450 grams frozen spinach
  • 2-3 tablespoons of sour cream
  • 2 balls of 125 grams each of mozzarella
  • 100 grams hard cheese
  • 50 grams parmesan
  • 2 eggs
  • sambal sauce (optional)

Directions for Quiche with spinach, parmesan and mozzarella

Step 1: put the frozen spinach in a pot with a bit of hot water and cook it for a few minutes until the water dissolves. You can also have it already defrosted and all you have to do is fry it only a bit. Before remiving it from fire add salt, pepper and sour cream. Let it cool down.

Step 2:  Make the dough by mixing flour, butter (soft, at room temperature), salt, water and egg yolk. You should have an elastic dough. If you use cold water, there is no need to put it in the fridge. Flatten it with a kitchen roll on the table sprinkled with a bit of flour. Put baking paper in a tarte tray, then put the flattened dough in and pierce it with a fork so it bakes evently. Bake it in the preheated oven for 10 minutes.

Step 3: When the spinach is not too hot anymore, add two mixed eggs, then grated hard cheese and a bit of sambal sauce if you want some spiciness to it. Pour the mixture over the almost baked dough. Grate parmesan on top. Then cut each mozzarella ball into two and add the halves on top of the spinach, pressing gently. Bake in the preheated oven for 10 minutes.


Tags: spinach, parmesan, mozzarella, egg, recipes Breakfast & appetizers

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