6 portion, 2 hours
for the quiche base you will need:
1 cup flour
½ cup butter
1 tbsp of salt
2 tbsp oregano
for the filling you will need:
2 cups spinach, chopped
1 onion
2 cloves garlic
salt, freshly ground pepper
1 cup mozzarella cheese
½ cup feta cheese
1 whole seed pad microgreens (we used radish)
for the custard you will need:
1 ½ cup milk
½ cup cooking cream
2 tbsp corn flour
2 eggs
salt, freshly ground pepper
preparation:
step one: to create the quiche base pastry, add the flour, salt, and oregano to a food processor. then add the butter and mix until it forms a sandy texture. then add the water and mix until it forms a dough.
step two: let the dough rest in the fridge for 15 to 30 minutes before using.
step three: shape the dough on the quiche trays that you will be using. let rest in the freezer for 30 minutes before baking.
step four: start by baking your dough for 15 minutes. then continue to bake normally for an additional 15 minutes, or until golden.
step five: for the filling, add the spinach, onion, garlic, salt, and pepper to a food blender and mix well. transfer to a bowl and mix in the feta and mozzarella cheese.
step six: for the custard, in a large mixing bowl, whisk together all the ingredients.
step seven: add the quiche filling and then the custard and bake for around 25-30 minutes, until golden.
