Do you know where I have my oven? In the washroom! That’s right, in the far corner. You’re probably wondering why? The answer is easy – it’s the heat. In Israel, it gets so hot that you want to prevent the house from heating up, and an oven like this generates a lot of heat. That’s why it’s in a room that’s far away from our living and dining area. It’s been there for about 10 years and I love it. I can bake as much and as long as I want without roasting my family members;).

Because it is hot in Israel for so long, I started looking for recipes that are tasty, healthy and, above all, can be enjoyed cold. Among other things, I came across this great recipe. What I like about it is that it’s easy to prepare and you can vary it as you like, depending on what you have at home.
It’s the quiche! This is what it is called on many websites. A quiche comes from France and is the name for a bacon pie with shortcrust pastry. There are many similar dishes that are also called quiche, especially those that do not consist of a shortcrust pastry base, but of an egg and milk mixture with spinach or leek. In France it is not called a “quiche” but a tart. Nevertheless, quiche and tart definitely have one thing in common: they are made in a tart tin. Today I’m presenting a vegetarian tart. We love to eat them.

Let’s go!

Ingredients:
1 medium onion
1 bunch of spinach (either chopped or whole leaves)
1 tbsp olive oil
2 cloves of garlic (optional)
Salt and pepper
4 eggs
120 g flour
1.5 tsp baking powder
360 ml milk
120 g feta cheese (diced)
12-15 cherry tomatoes (halved)
Basil leaves

Preparation:

Preheat the oven to 200 degrees. Dice the onion and sauté in the heated oil until golden brown. Add the garlic and fry briefly. Fry the spinach briefly and season with salt and pepper. Set aside to cool.

Mix the eggs, flour and baking powder in a bowl, then add the milk and season with pepper. Pour the spinach and onion mixture into the bowl and mix together.

Coat a tart baking dish (optionally a casserole dish) well with butter and pour the contents of the bowl into the dish. I also line my mold with baking paper.

Sprinkle over the feta cheese and place the halved tomatoes, cut side up, on top and press down lightly.

Bake the tart for 25-30 minutes. Bake in the oven until golden brown. Then remove from the oven and bake for at least 10 minutes. Allow to cool. Garnish with basil and some feta cheese and enjoy.

Whether it’s stormy, snowing, raining or 40 degrees outside, this tart always works. Try it for yourself. I’ll be happy if you like it and say: “Bye!”

With warm greetings from SUPER HOT Israel,

Yours Alex