Fennel-spinach quiche

ingredients:

For the dough:

230 g of flour

1 teaspoon of salt

2 small eggs

120 g cold butter

For garnish:

1 tbsp olive oil

20 g finely chopped bacon

2 cloves of crushed garlic

1 small onion

1-2 fennels cut into thin slices

80 g grated cheddar

2 eggs

250 ml of whole cream

1 handful of spinach

salt

pepper

How to do

1. Install the food processor, mix the flour and salt, add the eggs and mix roughly at speed 1.
2. Add the butter in small cubes and knead everything to obtain a smooth dough. Wrap the dough in cling film and leave to rest for approx. 30 minutes in the refrigerator.
3. On a floured work surface, roll out the dough to a diameter a little larger than the mold, spread it into the mold, pressing well.
4. Cut the baking paper to the size of the mold, cover the dough with the baking paper and spread with ceramic beans (or dried vegetables). Bake halfway up the oven, preheated to 180°C, for 12 minutes, until the pastry is golden brown.
5. Install the mixer. Pour the olive oil, garlic, onion, spinach and fennel into the mixing bowl, set the temperature to 100°C and steam briefly.Beat him
6. cheddar and whisk the eggs, add salt and pepper and add the cream.
7. Spread the vegetables on the precooked dough and pour the egg mixture on top.
8. Bake in the middle of the preheated oven for 20 minutes, until the surface is evenly browned.