This is a simple, easy-to-prepare tart which my Mom learned from a friend some years ago. She has been making it ever since and it has become one of her staple, most demanded favorite recipes. I have to admit it has even become more popular than the classic French Quiche recipe, which requires a couple of tricky techniques in the making of that dough with that ‘difficult-to-pronounce’ name! And then comes the blind baking etc. That is just too much to fuss about for busy people. So finally I gave up on my pedantry of baking what I call a ‘true’ quiche and decided to acknowledge and approve this delicious tart, which has already become very popular among our family members and acquaintances.
Before we get on with the recipe, please note that you may use different seasonal vegetables and/or add other charcuterie such as bacon, ham, prosciutto etc to obtain your personal favorite flavor combinations.
For the dough
- 2-3 tbsp yoghurt
- 1 tbsp vinegar
- 1 medium or large egg
- 100 ml vegetable oil (I prefer riviera olive oil)
- 1 tsp baking powder
- ¼ tsp salt
- 300 gr (2 cups) all purpose flour
For the filling
- 300 ml (1 + ¼ cup) fresh cream (or 200 ml fresh cream + 100 ml milk)
- 1 large egg (use 2 if small)
- 50 gr grated kashar cheese (you can substitute with any hard yellow cheese)
- ¼ tsp salt, freshly ground black pepper,
- nutmeg, pinch of red pepper flakes, pinch cayenne (optional)
- 1 kg (2.2 lbs) fresh spinach or 1 pack frozen spinach (about 1 pound)
- 1 medium onion
- 2-3 tbsp olive oil
Step by step method
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Cook the spinach first. If you are using fresh spinach, wash, clean and dry thoroughly. Chop roughly. Peel and finley chop onion. Place pan on medium heat and add olive oil. Add onions and spinach. Sautée together over medium-high heat for a 5-6 minutes or until spinach is wilted. Set aside to cool while you prepare the dough.
- Heat oven to 180 C (350 F) and grease a 13 inch round glass baking dish or tart tin.
- In a mixing bowl combine yoghurt, vinegar, egg and oil and whisk lightly.
- In a separate bowl sift dry ingredients (salt, baking powder and flour) but spare a little bit of the flour.
Now add dry ingredients to the egg mixture and softly blend with a fork or whisk first. Then briefly knead dough and adjust consistency by adding the flour you spared previously if necessary. The dough should be smooth and quite soft to the touch but should not stick to your fingers. You may need to add extra small amounts of flour to adjust consistency of the dough.
- Once the dough is ready, wrap it in cling wrap and let it sit in the refrigerator for about half an hour.
- After half an hour take dough and place into baking dish. Then gently press it down outwards to completely cover the bottom and sides of the baking dish. Set aside while you prepare filling.
- Grate cheese finely and sprinkle the dough using about one third of the grated cheese.
- Now place cream and egg in a bowl and lightly whisk. Add salt and pepper and spices to your preference.
- Place spinach into the dough and gently spread evenly. Now pour cream+egg mixture over.
- Place in preheated oven and bake for about 30-40 minutes. Sprinkle the remaining cheese on top after 15-20 minutes of baking time has elapsed.
- Once baked, take out of oven and leave to cool a little before cutting into it.