Makes 6 Makes 6
Ready in 40 min. Ready in 40 min.



  • 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

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 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 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.