Spinach Quark Quiche

Now those of you that know me, know I am partial to a good slice of Quiche, I love that you can eat it hot or cold, it is easy to make, and that it can last for days in the fridge!

So I have experimented ALOT since my “Sunshine Quiche” days (earlier recipe can be found in my archives here somewhere) and heres what I found.. My eldest loves it with Ham, I love a Broccoli and Feta Quiche, Hubby likes it with bacon, leek and peppers… and my youngest prefers a plain quiche lorraine minus the bacon… well until this recipe it was always part of the family eating the quiche on offer and the rest eating something else, thats not good for mum, dad or whoever is cooking the family meals.

This quiche however was loved by all, in-fact the boys made me promise I would always make this quiche.. Result….Now all you mums know  that the moment your kids say that, you treasure that well loved recipe and it soon becomes a firm favourite (for a while at least) So I needed to save this recipe and what better way than sharing it here, where I know it will be loved and also easy for me to refer back to.

Now just before you run to put your aprons on, heres a few notes to consider – re the base: I like the taste of Dinkel wheat for the quiche base, as opposed to just a plain flour based crust so I used half and half in this, you could use all plain white flour, half wholemeal half white, its up to you..I have also in the past used half natural protein powder!

Also using Magerquark in this recipe helps up the protein levels, as quark is high in protein and low in fat.

Per 100g values for Quark – 70 calories, 0.1g fat, Carbs 4g, and protein 12.9g!

And a final point I made this quiche using a Swiss hard cheese as my son hasn’t taken to Gruyere in a quiche …yet!!!! It will happen (I hope) we live in Switzerland after all.

Ingredients – For the crust

100g plain flour

100g Dinkel

150g Butter (cold & Diced)

225g Magerquark or Fromage Blanc

Pinch of salt

  • Quiche Filling

1 medium sized onion (finely diced)

2 Garlic cloves (crushed or grated)

1 Red bell pepper (seeded and diced)

3 Eggs (lightly beaten)

Creme Fraiche 30g

150g Magerquark

1 Large Carrot (peeled and grated)

170g Spinach (Fresh or frozen)

1 Tablespoon Olive Oil

30g Grated Parmesan 

1 Teaspoon Oregano

1 Tablespoon Chives

50 Hard cheese (grated)

sprinkle of Salt and pepper (optional)

Method

Mix the flours, and salt together, add the butter and using hands combine to a crumbly texture

Add the quark, knead until combined into a dough, roll into a ball and put in the fridge for 15-20 mins.

Now whilst the dough is cooling you can make the filling.

Preheat the oven to 180C

Heat the olive oil in a frying pan on a medium heat, and add onions, and garlic allow to cook for a couple of minutes, and then add the pepper, carrot and cook for a further 5 minutes until slightly softened, finally add the spinach cook for another 2 minutes and then take off the heat.

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In a large bowl add the Egg, Quark, Creme Fraiche, Oregano, Chives, Parmesan and Hard cheese and mix well together. (you can season further here if you prefer to with salt & pepper)

Grease a quiche dish and sprinkle with flour giving it a shake to ensure all sides of the dish get a light covering of the flour, this is stop your quiche sticking to the dish!

Once the dough has chilled for 30 mins, flour a kitchen surface well and roll out so that it fits the base and sides of your quiche dish

Gently press the rolled out base into the dish and press lightly wth your fingers to ensure an even spread

Add the spinach and carrot mixture to the egg and quark mixture ensuring its combined well together

Pour the mixture into the quiche dish and place in the oven for 35minutes…. (you may need to cover the quiche with aluminium foil after 20/25 minutes to prevent the top from burning)

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And Enjoy.. Be it hot, warm or cold!

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