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🍎 Autumn Quiche with Apples, Spinach, and Gorgonzola

480 kcal · 55 min · 4 servings

Ingredients

• 250 g Shortcrust pastry (homemade or store-bought)
• 300 g Apples (e.g., Boskop or Granny Smith)
• 200 g Leaf spinach (frozen)
• 80 g Gorgonzola (cubed)
• 4 Eggs (size M)
• 300 ml Cream (whole milk)
• 1 g Nutmeg (ground)
• 5 g Salt
• 15 g Butter (for the pan)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius (top/bottom heat). Grease a springform pan (26 cm diameter) with butter and lightly dust it with flour.
2. 2. Wrap the shortcrust pastry and place it in the pan. Prick the bottom several times with a fork. Blind bake the crust for 10 minutes (without filling).
3. 3. Rinse the frozen spinach under cold water and squeeze it very well to remove all liquid.
4. 4. Peel the apples, remove the core, and cut them into small cubes. Remove the pre-baked crust from the oven.
5. 5. Whisk the eggs in a bowl with cream, salt, and nutmeg. Distribute the spinach and apple cubes evenly over the crust.
6. 6. Carefully pour the egg mixture over the ingredients. Distribute the Gorgonzola cubes evenly over the surface.
7. 7. Bake the quiche for 35 to 40 minutes until the surface is golden yellow and the toothpick test in the center comes out clean.
8. 8. Let the quiche cool in the pan for at least 10 minutes to set before cutting into it.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 28 g