Spinach-goat cream cheese quiche with spring greens and sorrel

Well, now it is "official": I love spinach. Okay, I am still only falling for baby spinach, but who cares for such a tiny detail, spinach is spinach after all. I wanted something light for lunch today, also something that is preapred easily and can be eaten outside. Spinach quiche with goat cheese seemed to be perfect. So I took my camera, a good book and I spent almost the whole afternoon enjoying the sunshine, listening to birds singing. Once in a while we all need a little break, right?

Ingredients:

for 6 quiche á 12 cm

for the pastry:
250 g flour
150 g soft butter, cut into pieces
1 egg
1 tablespoon water
1 teaspoon salt

for the filling:
150 g goat cream cheese
100 g ground mature goat cheese or pecorino
1/4 teaspoon butter
150 g spinach
1 shallot
1 clove garlic
3 egg yolks
150 ml cream
nutmeg
salt
pepper

Put flour into a bowl, add butter, salt and egg and start to work everything together with your fingertips, until it starts to form crumbs. Then add water and knead a smooth dough. Chill for an hour. Any leftover can be stored in the fridge for a week or frozen for up to 3 months.

Melt butter in saucepan, satuee diced onion, add sliced garlic and spinach and keep on stirring util the spinach is wilted. Press out any excess liquid from the spinach. Puree spinach with cream cheese, cream egg yolks. Stir in cheese and season with salt, pepper and nutmeg. Preheat the oven to 180°C. Cover quiche forms with the pastry pour filling into it and bake for 10-15 minutes.