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27.10.25
Recipe from Apricus - Spinach and tomato protein quiche
The recipe was created when I wanted to use the wonderfully sweet and colorful tomatoes from the garden and at the same time felt like having a protein-rich dinner. Since then, the recipe has found its way into many a menu plan, because everyone always enjoys quiche. Over the years, we have focused more and more on the protein content of our meals and have noticed how good it makes us feel. Add a fresh salad with crunchy vegetables and you have a light but satisfying meal.
Spinach and tomato protein quiche with fresh thyme and Parmesan cheese
Ingredients for the dough
250 g spelt flour (type 630)
160 g cold butter, cut into cubes, plus a little butter for the pan
1 medium egg
1 teaspoon salt
Ingredients for the filling
300 g cottage cheese
3 eggs
200 g sour cream
1 spring onion, cut into rings
100 g Parmesan, grated
200 g spinach
1 onion
1 clove of garlic
Pepper, salt, nutmeg
thyme
Ingredients for topping
100 g feta cheese
handful of (colorful cherry tomatoes)
fresh thyme
Preparation:
For the dough
Spread the cold butter pieces over the flour and mix well. Then add the egg and knead everything into a nice round dough. Wrap the shortcrust pastry in cling film and leave to rest in the refrigerator for approx. 1 hour.
After chilling, flour the work surface and rolling pin and roll out the dough thinly (approx. 4 mm). Preheat the oven to 180 °C top/bottom heat (160 °C convection).
Place the dough in a greased quiche pan (approx. 26 cm Ø) and press down. Cut off the excess dough with a knife.
Now prick the dough base several times with a fork.
Take a piece of baking paper, place it on the dough, weigh it down (e.g., with dried legumes) and pre-bake the shortcrust pastry base in the hot oven for 15 minutes.
For the filling
Dice the onion, chop the garlic and fry in a little oil, then add the spinach and sauté briefly to remove the liquid.
Now mix all the other ingredients – except for the toppings – thoroughly in a large bowl and season with thyme, salt, pepper, and nutmeg.
Squeeze the spinach mixture to remove the liquid and add it to the quiche filling.
You can now fill the pre-baked quiche dough with this filling. Top the quiche with the cherry tomatoes, pressing them in lightly. Crumble the feta over the quiche and press the fresh thyme sprigs lightly into the top.
Bake the quiche until it is golden brown (approx. 30 minutes at 175 degrees). Allow to cool well before serving so that it is easier to cut.
Enjoy ♥
Have fun with this recipe!
Your Apricus Kitchen Team
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