🥧 Spinach, Hazelnut & Goat Cheese Quiche

Bahan-bahan

1 pre-made pie or shortcrust dough

1 onion, finely chopped

600-800g fresh spinach (or frozen, thawed and well drained)

1 handful hazelnuts, roughly chopped or lightly crushed

100–150g goat cheese (log or crumbled)

5 eggs

200g crème fraîche

50–80g grated cheese (Gruyère, Comté, or your favorite melting cheese)

Salt and pepper

A little olive oil or butter for cooking

Arahan

Preheat the oven:

Preheat to 180°C (350°F).

Prepare the crust:

Roll out the pre-made dough into a tart pan. Prick the base with a fork and chill it in the fridge while preparing the filling.

Cook the vegetables:

Heat a bit of olive oil or butter in a pan.

Add the chopped onion and sauté until translucent.

Add the spinach and cook until wilted (if using frozen, just heat through until moisture evaporates).

Season lightly with salt and pepper, then let it cool slightly.

Make the filling:

In a large bowl, whisk together the 5 eggs and crème fraîche.

Season with salt and pepper to taste.

Assemble the quiche:

Spread the cooked spinach–onion mixture evenly over the dough.

Sprinkle the chopped hazelnuts on top.

Add crumbled or sliced goat cheese.

Pour the egg and crème fraîche mixture over everything.

Finish with a layer of grated cheese on top.

Bake:

Bake for 30 minutes, until the filling is set and the top is golden brown.

Cool & serve:

Let the quiche rest for 5–10 minutes before slicing. Serve warm or at room temperature.