Set the oven to 180cand run it.
To cook the quiche, take a small glass ovenware or tart/cake mould. (It can be any small container that can enter the oven.) Lubricate all sides with 1 tbsp olive oil.
Place the puff pastry vertically side by side. Bring each other half cm above the other and make it stick with your hand.
If you place the coarse puff pastry in the dough and the remaining pieces are left out, you can cut it with the knife and paste it into the inner parts that are missing.
After covering the container completely with puff pastry, leave the marks on the base by pressing with the help of a fork.
To avoid swelling when you place it in the oven,make it weigh by placingthe rice or any pulses wrapped, on the dough. You can also place any plate which can fit in the container and suitable for oven. (If you have not put a weight, you should constantly check the dough and press it with a fork at the time it is in the oven.)
Place the puff pastry dough in the oven that warmed up to 180c and bake for 7 – 8 minutes until light brown.
Chop the onions into small cubes. Wash the spinach incold water and chop finely.Grate the Gravyer cheese.
Take a frying pan on the stove and add 1 tbsp olive oil. When the oil warms over medium heat, add the onions and sauté for 3 minutes.
Then add the spinach and stir for 3 minutes. Adjust salt – pepper.
Add the cream and egg into a mixing bowl, whizzle. Add the spinach you have sautéed. Separate aside 1 tbsp of gravyer cheese for topping. Add the rest of the cheese into the mixture.
Pour the mixture into the baking tart dough and sprinkle 1 tbsp of gravyer cheese that you separated and put it back in the oven. Bake for approx. 8 – 10 minutes until completely fried and cooked.
For salad;wash and rinse the Mediterranean greens. Add 1 tablespoon of olive oil,a pinch of salt and pepper in a mixing bowl and stir. Just before the service, add the greens and capers to the mixing bowl and stir.
You can serve the kiche by slicing and with salad.