Spinach quiche with pine nuts (lactose free)

Ingredients

• 1 pcs Pie crust, whole-wheat, lactose free, 24-26cm
• 1 3/8 l Spinach leaves, torn
• 6 tbsp Pine nuts, home toasted
• 2 pcs Free range eggs
• 240 g Cream, lactose free
• 35 1/2 l Mozzarella, lactose free, grated
• 2 clove Garlic, thinly sliced
• 1 tbsp Extra virgin olive oil
• 1 pinch Black pepper, ground
• 1/4 tbsp Salt
• 1/4 tbsp Sage, fresh

Method

1. Preheat oven to 180°C.
2. Thaw your pie crust for about 10 minutes. Pierce the bottom and the sides of the pie crust so that air pockets don’t form. Line the inside part of the pie crust all the way to the edges with foil then fill it with dried beans to ensure the crust holds its shape, then bake for around 10 minutes. Remove the pie crust from the oven and allow to cool.
3. Pour the olive oil in a saucepan and place this over medium heat. Add the spinach, salt, garlic, sage, and pepper then stir continuously. Once the spinach wilts, pour in the pine nuts.
4. Mix the cheeses in a small bowl.
5. Beat the eggs and cream together in a separate bowl.
6. Now combine the spinach, cheese, and cream mixture then scoop onto the pie crust.
7. Bake for around 50 minutes. Insert a knife at the center, it should emerge clean. Allow the quiche to cool for 5 minutes and you are ready to serve.