(Option 1) 12-inch (30cm) round baking pan for the fluffier, softer version
(Option 2) 10-inch (25cm) round baking pan for the crunchier version
Ingredients
2 -3eggs2 if making the crunchier version of the quiche
4ouncesmilk
2teaspoonsbaking powder1 teaspoon if making the crunchier version of the quiche
Salt to taste
7ouncescheesefeta, farmers, ricotta or cottage
7ouncessour cream
1 and ⅓cupswhite flouror corn flour, or a combination of white and corn flour
10-12ouncesspinachwashed, then minced, or cut very finely
Oilto grease the pan
(Optional) Sour cream or yogurt. approximately 4-6 ounces (120-150ml).
Instructions
In a large bowl combine eggs, milk, baking powder, salt, cheese, sour cream, and flour. Whisk until completely integrated. Heat oven to 450°F (250°C).
Add spinach to the batter and mix well until completely integrated. Transfer to an oiled pan and lightly shake side to side so the batter can evenly distribute. (Larger pan for crunchier, or smaller for the softer version.)
For a softer quiche lower the temperature to 350°F (180°C) and bake for 50-55 minutes. For a crunchier quiche lower the temperature to 390°F (200°C) and bake for 45 minutes. (Note that baking times are an approximation only. For the best results, follow your experience, and your oven.)
(Optional) Top with sour cream or plain yogurt.
Storage: Keep (sealed in plastic wrap) in the fridge for up to 2 days. Freezing: Freeze for up to 1 month. Reheating: Reheat according to your preferred method.