SPINACH-ZUCCINI QUICHE

INGREDIENTS

For the whole grain dough
275 g rye flour
75g whole rye flour
300 ml water
7 tbsp or 40 ml vinegar
2 tsp salt
30g yeast

For the topping
500g frozen spinach
500g zucchini
150g onions
100g cream
Salt, pepper, grated nutmeg depending on taste.

For the egg mass
80g cream
50g sour cream
30g cream cheese
1 egg
½ tbsp flour
2 tsp radish
2 tsp grated cheese
1 tsp vegetable stock
1 tsp Italian herbs

PREPERATION

Preparation of whole grain dough
Rye flour should soak 1 hour in luke warm water. Put all ingredients for the whole grain dough in a bowl. Work all this into a smooth dough.
Grease a tray for twelve muffins with oil and fill with the dough (50g).

Preparation of the egg mass
Mix all ingredients for the egg mass in a bowl.

Preparation of the topping
Cut the zucchini in slices, add salt and olive oil and bake at 180 C. for 30 minutes in an oven.
Defrost the deep-frozen spinach and heat up in a pan. Add fried onions and the grated nutmeg, salt and pepper to taste and deglaze with cream. Cover the dough with the spinach mixture and pour the egg mass over them. Bake in the preheated oven at 180 C, for 15 minutes.