Quiche with pork and spinach

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Open pork pie with herbs is simply delicious. A hearty and warming dish for winter days.

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Quiche with pork and spinach


  • Flour 250 g
  • Butter 125g
  • Egg 1 egg
  • 1 pinch salt
  • Water 3 tbsp.

For stuffing

  • Pork 200 gr
  • Spinach 100g
  • Eggs 4 pcs.
  • Nutmeg 1 pinch
  • Onion 1 pc.
  • Cream 300 ml
  • Vegetable oil 3 tbsp.

Quiche with pork and spinach


  1. Sift the flour, grate the butter, add an egg, a pinch of salt, pour the cold water and knead quickly. Roll into a ball and leave in a fridge for 2 hours, then roll out into a 4-mm-thick layer.
  2. Dice pork, sauté in oil, add onion cut in half rings, sauté gently, add spinach and nutmeg.
  3. Whisk eggs with cream, salt and pepper to taste.
  4. Put the dough into 25 cm mould, put the pork and spinach on it and pour the cream and egg mixture over the dough. Bake for 30 minutes at 180°C.

Quiche with pork and spinach

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