Separate 1 egg. Flour, 80 g clarified butter in pieces, 1 egg yolk, 1 pinch of salt and 5 tbsp cold water in a wide form. First knead the whole thing with the dough hooks, then briefly with your hands to form a smooth shortcrust pastry. Wrap in plastic wrap and leave to cool for about half an hour.
Finely dice the onion. Heat 1 tbsp. clarified butter in a saucepan. Sauté onion in it until translucent. Add Tk spinach and cook until tender. Cool spinach and drain. 3 Stir milk, eggs, egg white and cream cheese. Season with salt and pepper.
Roll out dough on a floured work surface into a round (approx. 30 cm ø). Use to line a quiche or tart springform pan (26 cm ø). Prick the dough base a few times with a fork.
Fill spinach and egg milk into the form. Bake in the heated oven (E- kitchen oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for 40 minutes.
In the meantime, cut provolone and soft cheese into slices and cover quiche with them after approx. 15 min. Sprinkle with grated cheese.
Garnish with thyme.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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