Saint Marcellin & spinach quiche

By Mathilde , blog Mathilde en Cuisine

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Ingredients

For a 22cm diameter quiche tin
For the pastry:
140 gr flour,
50g butter
A little water (~ 40 to 50ml)
salt
For the filling:
60 gr of spinach
80 gr of Saint Marcellin
2 eggs
70g fromage frais
Salt and pepper

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Prepare the pastry by mixing flour, diced butter and salt. Add water and form a ball. Knead the dough then roll out and place in the quiche tin.
Refrigerate. Preheat the oven to 200 ° C.

Step 2

Coarsely chop the spinach.
Separate the egg whites from the yolks. In a small bowl, crush the Saint Marcellin with small with a fork. Stir in the egg yolks.

Step 3

Add chopped spinach. Salt and pepper to taste.
Beat the egg whites until stiff. Incorporate 2 tablespoons to the St Marcellin mix, whisking lightly to loosen the egg whites. Add the rest gently, without breaking them.

Pour the filling onto the pastry.
Bake for 25-30 minutes.