Spinach and Goat's Cheese Quiche

Preparation

1. Put the flour and salt in a bowl, make a well in the middle and add the cold water. Add the diced butter, quickly knead everything into a smooth dough, wrap in cling film and leave to rest in the fridge for a good hour.
2. Preheat the oven to 180 °C fan. Fry the onions and garlic in the butter in a frying pan until golden, add the spinach and tomato strips, leave to infuse briefly and take the pan off the heat.
3. Whisk the eggs, soured cream and goat's cheese together and season with a little salt, pepper, nutmeg and thyme. Add the mixture to the spinach in the pan and stir through.
4. Roll the dough out on a floured surface, line a greased quiche tin with it, press it against the edge and prick the base several times with a fork.
5. Spread the spinach and goat's cheese filling evenly over the pastry, sprinkle with grated hard cheese if you like, and bake in the oven for about 30 minutes until golden and the filling is set.
6. Let the quiche cool a little before slicing so that the filling holds together. It tastes good warm or cold.

Drink with it

• White wine · excellent match

  Sauvignon Blanc from the Loire (Sancerre, Touraine), well chilled

  Goat's cheese and Loire Sauvignon are a textbook pairing: the acidity cuts through the soured cream and pastry, and the grassy spice meets the spinach and thyme.

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• Rosé · good match

  Dry rosé, well chilled

  Fresh fruit suits the sun-dried tomatoes, and the acidity keeps the creamy filling light.

• Wheat beer · good match

  Pale Hefeweizen (wheat beer)

  Soft carbonation and mild yeast spice go with egg and spinach without overpowering the filling.

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• Fruit brandy · good match

  Williams pear brandy, served in a small measure after the meal

  The pear fruit picks up the faint goaty note and cleanses the palate after the buttery quiche.

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