- 150 g Emborg Butter or Emborg Cook & Bake
- 3 dl Flour
- 2 tbsp Cold Water
- 250 g Emborg Spinach (frozen)
- 1 Red Onion (sliced into rings)
- 2 tbsp Emborg Butter
- 2½ dl Emborg Milk
- 4 Eggs
- 1 tsp Salt
- ½ tsp Pepper
- 100 g Sun-dried Tomatoes
- 50 g Olives
- 200 g Emborg Shredded Emmentaler
Try this easy yet delicious quiche by following the steps:
Mix the butter and flour together.
Add water and knead until the dough is smooth.
Roll out the dough and place in a 26 cm round mould. Bake in the oven for approximately 15 minutes at 200 °C.
Fry the thawed Emborg spinach and onion rings in a pan in butter.
Beat eggs, milk, salt and pepper to combine.
Arrange the spinach and onion on the pre-baked dough and then pour in the egg mixture.
Cut the sun-dried tomatoes into smaller pieces. Arrange tomatoes, olives and grated Emborg emmentaler on top of the quiche.
Bake the quiche in the oven for approximately 35 to 40 minutes at 175 °C.
Serve warm with a salad and some fresh bread/baguettes.
Et voilá - enjoy!