Wild Garlic Quiche

Sift the flour into a large enough bowl. Make a well in the middle and add the cold butter cut into cubes, the egg and the salt. Knead everything into a smooth dough and let it rest in the refrigerator for about 1 hour.

Preheat the oven to 220 °C.

Then roll out the dough into a round shape.

Grease a cake springform pan or a quiche pan and line with the dough.

Pre-bake in the hot oven for about 10 minutes. Reduce the oven temperature to 180 °C.

Clean and rinse the spinach and wild garlic. Blanch both briefly in boiling hot salted water. Rinse in cold water, drain well, squeeze with your hands and chop coarsely with a kitchen knife.

Roughly chop the mozzarella and mix with the vegetables.

Stir the eggs with the whipped cream, season with salt, pepper and nutmeg and mix with the spinach and bear’s garlic mixture. Then spread the mixture evenly on the pre-baked dough. Bake in the hot oven for about 25 minutes.

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