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Saint Marcellin & spinach quiche


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Rate this recipe 3.8/5 (59 Votes)
Saint Marcellin & spinach quiche 1 Picture


  • 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


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


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.

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