Spinach And Cheese Quiche
|Butter||175 Gram, chilled|
|Water||1 Tablespoon, chilled (Adjust Quantity As Needed)|
|Butter||1 Teaspoon (For Greasing The Mould)|
|Butter||1 Tablespoon (For Sauteing)|
|Chopped onion||20 Gram|
|Garlic||10 Gram, chopped|
|Spinach||4 Bunch (400 gm), cleaned and chopped|
|Nutmeg powder||1 Pinch|
|Cheddar cheese||70 Gram, grated|
|Bechamel sauce||400 Milliliter|
Cut the butter into small pieces and rub into the flour.
Add the egg, salt and a little chilled water to the flour mixture and roll gently to form a dough without kneading it.
Lightly grease a tart mould, and roll out the dough to fit the mould.
Prick the dough with a fork to prevent it from puffing.
Refrigerate for two hours.
Preheat the oven to 150Â° C.
Heat the butter in a pan and saute the onion and garlic till translucent.
Add the chopped spinach and cook till it is done.
Season with salt and nutmeg powder.
Add the bechamel sauce and mix well.
Pour into the tart mould.
Sprinkle with grated cheese and bake in the oven for 30 minutes.