- 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.