This spinach and tomato quiche is easy to make, vegetarian, healthy, and super delicious. This dish can be prepared in advance, filled with countless variations, and enjoyed warm or cold. That makes it perfect for meal prep. Because of the whole-wheat crust, it offers a wider variety of nutrients and extra flavour. The recipe is inspired by Lisa’s “Vollkorn-Quiche mit Spinat, Tomaten und Kichererbsen”.
Is whole-wheat flour harder to use ?
Whole-wheat flour is higher in fiber than common flour : the bran and germ in whole-wheat flour soak up water, which can dry out a loaf and make it crumbly. For this reason, bakers cannot simply substitute whole grain for white. For me it’s important that the calories I’m consuming are loaded with as many nutrients and flavour as possible. This recipe is adapted to form a crust as you would expect from normal flour but with the more hearty taste.
Spinach and Tomato Quiche with a Whole-Wheat Crust
Ingredients
Dough
- 200 g whole-wheat flour
- 1 egg
- 30 g neutral oil
- 50 g butter
- 1/2 tsp sea salt
Filling
- 125 g spinach
- 1 red onion
- 1 garlic clove
- 1 tsp olive oil
- 4 eggs
- 100 g sourcream "crème fraîche"
- 1/2 tsp herbes de provence
- 100 g cherry tomatoes halved
- 1/2 tsp sea salt
Instructions
- Knead dough until smooth and let rest in the refrigerator for 30 minutes.
- Meanwhile, wash the spinach and let it drain well. Cut the onion into small cubes and sauté it in olive oil. Add the spinach and cook it only until breaks down.
- Whisk the eggs with sourcream and seasoning, add the cooked spinach and tomatoes.
- Remove the dough from the refrigerator, roll it out flat and line in a round baking form.
- Spread the spinach mixture over the dough.
- Bake the quiche in a preheated oven at 180°C using the upper and lower heat for approximately 1 hour.
