Spinach and goat cheese quiche 🐐.

First we make the dough (for 2 people). For it we will need - 60 ml water - 60 ml EVOO - 180 gr whole wheat flour - Salt Boil the water in a saucepan with salt and stir. When it has boiled, remove from the heat and add the EVOO. Stir well. We incorporate in the same saucepan the whole wheat flour little by little, integrating it with a spatula. When everything is integrated, we pass it to a surface on which we can work the dough. Knead for a few minutes and shape it into a ball. Put the ball in a large bowl covered with plastic wrap and reserve in the refrigerator for 30/40 minutes. Once this time has passed, we take it out of the fridge and stretch it on a floured surface, giving it a round shape.

Preheat the oven to 180º with heat up and down.

Pour some flour on a circular tray of about 22 cm in diameter (in my case because it was a glass mold suitable for oven, if you make it in another type of mold it is better to brush it with AOVE so that it does not stick) and put the dough in it, helping us with your hands to adapt it to the shape of the mold. With a fork we prick the bottom so that the dough does not rise. Bake for about 15 minutes.

Meanwhile we make the filling for the quiche. In a frying pan poach half a chopped onion with a little EVOO, and when it is done add the mushrooms. Add the spinach and let them reduce if they are fresh. If they are canned, we only wait for them to heat up with the rest of the ingredients.

Transfer the mixture from the pan to a large bowl. Now we are going to add the two beaten eggs, one goat yogurt and the beaten fresh cheese. We also add black pepper and nutmeg and stir everything well with a spatula so that it is well integrated.

By now the base of the quiche will have finished being made, so take it out of the oven and pour over it the mixture we have just made. Cut some slices of goat cheese and put them on top.

We put it back in the oven for about 30 minutes (or when we see that the goat cheese is getting golden brown, depending on the power of each oven) After that time we will have the quiche ready, ready to enjoy!