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Spinach Quiche
Vegetarian savory pie with fresh spinach and egg.
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Ingredients
Directions
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Slice the garlic. Let the dough thaw.
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Heat the oil in a large wok or frying pan and fry the garlic in it until it turns slightly.
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Spoon the spinach in parts, but keep 2 good hands spinach apart.
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Scoop until the last leaves begin to shrink. Spoon the spinach in a colander and let it drain, press the moisture out.
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Preheat the oven to 180 ° C.
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Grease the pie shape. Line the cake mold with the dough, stick the slices together with a little water and press them well.
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Beat the eggs in a large bowl with the whipped cream.
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Cut the spinach into pieces, press the well again and season with the nutmeg, pepper and salt.
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Dab dry with some kitchen paper. Spread the drained spinach over the cake base and pour the egg mixture over it.
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Fry the cake in the middle of the oven for about 50 minutes until golden brown and done.
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Spoon the reserved spinach with some oil and pepper and salt to taste and serve as a salad at the quiche.
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Nutrition
450Calories
Sodium15% DV365mg
Fat45% DV29g
Protein34% DV17g
Carbs10% DV29g
Fiber16% DV4g
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