Spinach with camembert

Name: spinach with camembert
Total time: 50 min
Yield: 4
Ingredients: 8 sheet pie dough freezer; 1 kilogram fresh spinach washed, drained; 3 tablespoon butter; 3 tablespoon liquid baking product; 1 tablespoon flour to pollinate; 1 great rusk shredded; 2 clove garlic pressed; 1 tablespoon dried oregano; 4 egg; 125 milliliters whipped cream; 150 gram Camembert in slices; 50 gram pine nuts

A delicious Dutch recipe for spinach with camembert.

Ingredients

Kitchen Stuff

stir fry
paper towel

Directions

Let the sheets defrost dough. Preheat the oven to 200 ° C.
Steam the spinach for 5 minutes. Press the spinach well into a colander and let it drain.
Grease the spring form with a tablespoon of the butter and dust with flour.
Divide the dough over the bottom and press the edges well. Put the mold into further use in the refrigerator.
Heat the remaining butter and fry the onion in soft and light brown for about 5 minutes. Add the garlic and oregano and fruit for another minute.
Beat the eggs with the whipped cream, salt and pepper. Cut the spinach coarsely and add it to the egg mixture together with the fried onions and garlic.
Pour the spinach filling into the dough mold. Shake the shape so that everything is well distributed and cut the edges of the dough straight.
Divide the camembert and pine nuts over the spinach and fry the quiche over about 30 minutes until tender and golden brown.
Leave the quiche outside the oven for 10 minutes before you cut it.