Creamy One Pot Pasta cheese and spinach – all in one pot

One Pot Pasta as a symbol for my life It’s magical! You don’t have to bother with boiling pasta in a separate pot. You’re looking at a lot less clean-up? Try out this one pot pasta and you will see it’s so easy. This recipe idea comes from Martha Steward – an american business woman. … Weiterlesen

Falafel Tacos and Broste giveaway time!

*This post is sponsored by Broste-Copenhagen One of the most delicious savory meals I know are wraps and falafel (as well as burger and French fries). I recognized I didn’t share my favorite Taco recipe on my blog yet. So I hurried up and wrote down the ingredients for you. This kind of food really … Weiterlesen

Kill the Beetroot Burger with Tzatziki

Do you adore Burger? Ever used beets in a burger patty? No? No it’s time. I promise you. This will be one of your favorite burger you ever ate. Prepare beetroot patties, tzatziki and sliced avocado. Staple all together on a whole meal toastie. Ready to eat! Food Photography is fun! It’s emotional, it’s life, … Weiterlesen

5 min. beetroot carpaccio with basil pesto and cat whisper

Beetroot is my absolutely new superfood in my kitchen. Before I share a carpaccio recipe with you I like to tell you a little cat story and show you some cat pictures. Especially from our cute Karlo.

A wonderful little cat Story

I read the lovely story from two little kitties last week (check this post for more information) and I decided to share a little story from Karlo and some pictures from my cats as well on my blog because they are a big part of my life. And I’m sure lots of you are cat lovers too. I’m a cat lover since I was a little girl. My first cat came into my life when I was 7 years old and he was a friend during my school time until I finished my trainee program. After his passing when I was 22 I don’t want a cat that fast again. Too much pain.

6 years without a cat

So I lived 6 years without an animal around me. Only my hubby and my brother were around me every day. What was good and I don’t want to miss this time. But I often thought about having a cat again.

When I was 28 we got our Hank (found in a bush with 5 weeks), 1 year later we meet Tom in an animal center and we decided to bring him home to us as well. The “family” was complete and we decided two cats are enough. Fortunately we moved in a house in 2011 and on a romantic dinner time one night we looked out of the terrace door and saw a little red cat starring at us. We became totally nervous because our plan was never got a third cat into our home.

Hank >>

Come in

But we opened the door and the little red cat came in. Confident. Curious and too cute!
(my sneaking desire was to have a red cat one time)

That was the day we meet Karlo, our crazy little red male cat! He makes funny thing all day long and get crazy when he saw one of our other cats. He jump at Tom as soon as he came into the room and plays with my kitchen tools whenever I don’t observe him. Karlo is a really special cat. I don’t know if the red cats are always special but he definitely is. He is open-minded and always curious whatever we are doing. He talk with us when he came in or when he go out and he is so friendly to everybody who visit us.

After this short cat story I want to share my latest favorite recipe (I know all recipes are favorites, haha).

But that color! That wide range of health benefits and this sweet earthy taste!
Beetroots are really one of the healthiest food you can eat!

Since I created my Healthy Beetroot Sandwich with smoked Tofu I stock beets in my fridge constantly. I already grilled them and served them with mashed potatoes or simple make a beetroot carpaccio with basil pesto. This carpaccio is made within minutes and the perfect snack, lunch or easy dinner when you enjoy it with some fresh baked bread.


I normally use cooked beetroots because they are still full of health benefits. Beets have a wide range of health benefits. These little roots contains vitamins, minerals and compounds like carotenoids, magnesium, iron and copper. They are very low in calories, with no cholesterol, but they do have the highest sugar content of all vegetables. That’s the reason why they are so sweet.

The combination from sweet beetroots, feta cheese and the aromatic basil pesto is really special.


5 min. beetroot carpaccio with basil pesto
Prep time
Total time
Recipe type: salad
Serves: 2
  • 2 medium beetroot, cooked
  • 30g pine nuts
  • 100g feta cheese
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • salt and pepper
  • For the basil pesto
  • 60g basil leaves
  • 100g pine nuts
  • 120 ml olive oil
  • salt
  1. Preparation
  2. Mix all ingredients for the pesto
  3. Cut the beetroot in small slices
  4. Arrange beetroot slices in a plate
  5. Mix olive oil, apple cider vinegar for a dressing
  6. Sprinkle dressing over the beetroot
  7. Top with feta cheese and basil pesto
  8. Serve with fresh baked bread or baguette!

Follow my blog with Bloglovin

Recipe idea for soups and stews

Here are the participant from my latest Instagram competition “#nabsoupsandstews”.
Hopefully you find some great inspirations for your next winter savory meal.
If you don’t find the recipe directly ask the Instagramer for the recipe!

Here is one of my favorites from the competition. Beetroot Potato Soup from Klara!


Carrot and Coriander Soup from @eatmyyythoughts
Celery Root and Fennel Soup from @madeby_danica
Roasted Butternut Squash Soup from @ichabeld
Creamy Roasted Sunchoke Soup from @carrotsandflowers
Sweet Potatoe Lentil Soup @silverliningskitchen
Creamy Beetroot Soup @lenkas_kitchn
Beetroot, Apple and Ginger Soup @frei_style
Beet Lentil Soup with Coconut Cream @smoothie_swan
Roasted Pumking Soup @hazelnuts_and_sunshine
Red Onion and Mushroom Soup @smoothieflowersylph
Pumkin Soup with roasted Aubergines @luckystaranise
Curried Red Lentil & Roasted Pumpkin Soup @birdseedtweet
Seaweed Soup @wonderlifeofsarah
Cashew Cauliflower Soup @thehealthyfoodheaven
Roasted Chickpea Soup @the_golden_hour_
Turkish Red Lentil Soup @vitalityandmore
Vegan Khao Soi Thai Noodle Soup @greensmoothiegourmet
Beetroot Potato Soup @klaraslife
Pumpkin Soup with Beetroot Puree @eatsleepgreen
Harrissa Tomatoe Soup from @voilavegan
Moroccan spiced sweet potato, chickpea and kale stew from @heavenlynnhealthy
Creamy broccoli soup from @figsforall


A christmas smoothie I discovered on one of my absolutely favorite blog (madelinelu) is this Vegan Gingerbread Shakes

Find wonderful food photography and a recipe for a Grapefruit Cinnamon Ricotta Ice Cream on Bettys Blog!


Have you ever tried sage in a soup? No. Try it out – Creamy sage soup

When I don’t have time I cook this Easy lentil soup!

Have you ever tried SOBA? Read more about this asian styled noodles – Soba Salad.

Autumnal butternut pumpkin soup with spicy honey sprinkle

The Autumn is still present here in Germany and I decided to complete my plan to write a post about my butternut pumpkin soup. It was my first time I tried out this amazing sort of pumpkin which is so pretty and decorative, photogenic and healthy. Have you ever cooked a pumpkin? It was really heart to damage this beautiful pumpkin.

I hold one butternut pumpkin for my pictures because the natural color and the form is perfect as a prop in my food picture.

Do you use dairy products?

Pumpkins are wonderful to use in the kitchen. They have less calories! In that case I add some whipped cream for this soup to make it more creamy. LOL. I only use organic dairy products because I don’t want to support the animal abuse. I try to buy the highest organic label I can get. I don’t eat lots of dairy products. Normally I prefer plant milk or chia seeds as egg replacer. But sometimes I like to use them as well.

What is about you? Are you using dairy products? Or are you full vegan?

I watched a in German movie about harmful additives in food products. I’m really angry who the industry hoax us. We need to check carefully what’s inside the products we buy in our stores. Sometimes harmful additives are not shown really carefully. I bought my first vegetable broth without any additives in an organic store last days and can’t be more happy to found it.

In this case this soup is free from any harmful additives and industrial sugar. Please take care of the pepper in the soup because the sprinkle already contains a lot of crushed red pepper.


Autumnal butternut soup with spicy honey sprinkle

Serve 4

Autumnal butternut soup

5.0 from 1 reviews
Autumnal butternut pumpkin soup with spicy honey sprinkle
Prep time
Total time
Recipe type: soup
Serves: 4
  • • 500 gramm butternut pumpkin (1 small)
  • • 750 gramm potatoes (starchy)
  • • 1 red onion
  • • 10 gramm fresh ginger
  • • 2 tbsp olive oil
  • • 1 liter vegetable broth
  • • 1 tsb cumin
  • • 1 tsb curry
  • • 100 mm whipped cream
  • • Salt & pepper
  • Spicy honey sprinkle
  • • 2 tbsp pumpkin seeds
  • • 0,5 tsb red pepper
  • • 0,5 tsp
  • • 1 tsp curry
  • • 1 tbsp olive oil
  • • 1 tsp honey (organic)
  • • Mortar
  1. Pell and cut the butternut pumpkin in small cubes
  2. Pell and cut the potatoes as well in small cubes
  3. Chopp the onion and the ginger
  4. Heat olive oil in a pan and add onion and ginger
  5. Add cumin and curry and fry for 1 min
  6. Add potatoes and pumkin and fry for another few minutes
  7. Add vegetable broth
  8. Let simmer for 20 minutes
  9. Stir in whipped cream
  10. Season with salt and pepper
  11. For the spicy honey sprinkle
  12. Roghly chop the pumpkin seeds
  13. Mortal red pepper corns, curry and salt
  14. Heat olive oil in a pan and fry the pepper, salt and curry for 1 min
  15. Add pumpkin seeds and honey
  16. Enjoy



Follow my blog with Bloglovin

Favorites of the week

If you are a cat lover like me you need to check out the story from Rahu und Ketu. You will find an pecan apple goat cheese tart as well on Lyndseys Blog!


Check out my absolutely favorite Instagram Account > Panaceas Pantry

You may interested in the following as well

The easiest lentil soup ever

Vegan meat balls in a creamy lentil Curry!

10 minutes mushroom ragout with oven-baked yeast buns

Welcome Autumn! Who isn’t thinking of mushrooms?

Some of you can understand my joy and enthusiasm for this really special season. I was born in Novemer when the leaves falls down and the light is magical. I love forest walks and cooking warm stews as well as light candles when we have dinner. It is a magical time.

My hubby felt totally in love with mushrooms. And I? I love to cook simple meals during the week to have a good meal on hand at my lunch time as well as cooking simple meals at the weekend to spend more time with my hubby, friends, family and my cats. Sometimes I spend more time in my kitchen but at the moment I feel a bit empty and I enjoy cooking some easier stuff. This ragout is made within 10 min. You only need to let the dough prove for the oven-baked yeast buns. If you don’t want to spend time with these buns you can easily eat this ragout with pasta or rice.

I highly recommend to use the bay leaves because they add a heavenly taste. Bay leaves are full of flavor and they are often used in the kitchen.


Enjoy vegetarian

This mushroom recipe isn’t vegan and I don’t recommend any vegan changing because I didn’t cooked a vegan version of this meal. I use butter in this recipe. I really love butter. I often use coconut oil instead. It is much more healthy and also delicious in many meals. But I need the butter flavor in these buns and in the ragout as well. My hubby and I eat a mix of vegan and vegetarian and we are very happy with this kind of life. We both don’t want to “hurt” animals. I am sure a vegan diet is the best to protect animals but I am not on the point I can change my diet completely so I doesn’t. Changing need to be happen free from stress. It need to be happen from the inside. Maybe the time will come or not. We will see.

Special humans can change the world!

In someone’s eyes people who fight for their considered opinion are too extremely. But I think the world need people like this to open eyes and hearts. People who fight for their visions and ideas get hurt often but they don’t stop fighting. And the win fights! I am not that kind of person. I don’t have the energy to speak loud and use my voice. My idea is to share my way to life on this blog and Instagram. But there are some others out there who have a louder voice than me. One person is James.

I’m following this inspiring soul on Instagram for a while. You find him here: Instagram: @jamesaspey & He was diagnosed with leukaemia when he was 17 and he changed his life and he “speaks loud”. Loud about animal suffer. To be honest. Anybody needs to do this. That‘s the way people start to think about their life and their diet. Like me. I read an article from PETA and became a vegetarian in 2009. One of the best decisions I ever made.

But no matter if you a non-vegetarian, vegetarian or vegan. You can only make your own change. Whatever you want! You need to feel good with your own decisions.


10 minutes mushroom ragout with oven-baked yeast buns

Serve 4

For the buns

200g spelt flour
150g whole spelt flour
25g fresh yeast
150ml lukewarm milk
1 tsp sugar (I use coconut sugar)
1 tsp salt
2 organic eggs
60g butter
40g liquid butter for coating

1 ring tin

For the mushroom ragout

2-4 tbsp butter
500g brown champignons
2 onions
1 garlic glove
1 tbsp spelt flour
400ml vegetable broth
200ml whipping cream
2 bay leaves (important!)
1 bunch of fresh parsley, chopped

20161009-10-min-mushroom-ragout-with-oven-baked-yeast-buns-1-1-von-1 20161009-10-min-mushroom-ragout-with-oven-baked-yeast-buns-4-1-von-1

Preparation oven-baked yeast buns

  1. Add flour in a big bowl and push a pit in the middle of the flour.
  2. Mix yeast with 70ml lukewarm milk and add 1 tsp sugar.
  3. Throw in the yeast liquid over the flour.
  4. Cover and let rest 10 minutes.
  5. After resting add 1 tsp salt and stir in the 60 ml milk as well.
  6. Beat at medium speed of electric mixer.
  7. Add 60g soft butter and 2 organic eggs and knead until dough is smooth and elastic.
  8. Cover and let rest 40 minutes.
  9. Divide dough into 20 equal pieces; shape into balls.
  10. Place in greased ring thin.
  11. Brush with additional melted butter.
  12. Cover and let rise in warm for 15 minutes.
  13. Bake in preheated 200 degrees F oven for 20 minutes or until done.
  14. Remove from pan.
  15. Serve warm.


Preparation 10 minutes mushroom ragout

  1. Quarter Champignons.
  2. Slice onions.
  3. Cube garlic glove.
  4. Heat the butter over high heat and fry the champignons until they starts to get brown.
  5. Add onions and garlic and fry for 2 more minutes.
  6. Sprinkle with 2 tbsp butter and 1 tbsp flour.
  7. Fry 1-2 minutes.
  8. Deglaze with vegetable broth.
  9. Add by leaves.
  10. Let simmer for 5 minutes.
  11. Stir in whipped cream and chopped parsley.
  12. Taste with salt and pepper.
  13. Enjoy!

Follow my blog with Bloglovin


I meet a young girl. Lyndsey. She is running a wonderful blog and baked this “Honey Pumpkin Pie with maple toasted pecans”. OMG!

Dearna already published her Editing Guides for all who are interested to learn more about using Lightroom.
I’m using them and I am so satisfied! More information: Food Photography Guides

James Aspey, a 29 year old vegan from Australia protect animals 24 hours a day.
He was diagnosed with leukaemia when he was 17 years old and changed his life.
He is such a great inspiration for all who like to learn more about veganism: James.


A fast healthy vegan sandwich with a vegan tzatziki.

A warm curry for cold days. Easy to cook: Creamy coconut curry with vegan meatballs

Autumnal! Fresh warm Naan (Yeast Bread) out of the pan: Naan

Eggplant Gyros Pita

Eggplant Gyros? Trust me! This is such a taste revolution!

This Gyros is served in a fluffy pita and topped with fresh yoghurt. It’s a perfect food for my “Healthy Fast Food Carnival”. I really love healthy fast food like roasted sweet potatoes with guacamole or self-made fries. There are so many possibilities to bring more healthiness in your diet without losing taste.

I recognize a big trend for a healthy living and I get asked so often how to live more healthy. It starts with the small things. If you are interested in learning how you can live more healthy permanently read my post about: Dietary Change for a better wellbeing

You love fast food but you get stomach problems after eating that stuff? Or don’t feel good? Try out healthy versions and discover more fun by eating fast food. This could be the first recipe to check it out.

Blog Carnival

Thank you for your great ideas for my Blog Carnival „Healthyfastfood4“.  It’s still running until the end of September. I would be happy you join to spread the food love overall! I will be publish a list of all participants on the 1st of October.

20160828 Eggplant Pita Carnival 1 (1 von 1)

Back to this easy delicious pita with eggplant gyros!

They are definitely one of our newest favorites! You can release the flavors by grilling the eggplants really easy. Eggplants are bitter. A great tip to reduce the bitterness is to soak them with salt for 10 minutes. You simple need at least a half tablespoon of salt for every medium sized eggplant. Drain and rinse them after 10 minutes. The salt will help to draw the bitter liquid out from the eggplant. It also helps the eggplant pieces stay more shapely and become tender during cooking instead of becoming soggy. The iron and calcium in eggplant supply the essential nutrients required by the body.

Here you go!

20160828 Eggplant Pita nab 1 (1 von 1)

Eggplant Gyros Pita

4 Pitas

2 Eggplants
1 tsp sae salt
2 tbsp paprika powder
1 tsp oregano
1 tsp mustard seeds (optional)
100g Cocktail tomatoes
1 cucumber
1 red onion
100g red cabbage
12 tbsp olive oil

250g yoghurt
2 tbsp tahini
2 tsb lemon juice
1 bunch dill
sea salt

1 flatbread or 4 pita

20160828 Eggplant Pita 4 (1 von 1)


  1. Cut the eggplants in 1cm thick slices.
  2. Sprinkle them with sea salt and set aside for 10 minutes.
  3. Mix the olive oil, paprika, oregano and mustard seeds.
  4. Rinse the eggplants and marinate them in the olive oil mix for 2 hours.
  5. Slice the tomatoes, onions and cucumber.
  6. Cut the Dill.
  7. Mix the yoghurt, tahini, lemon juice, olive oil, dill and salt.
  8. Grill the eggplants 3 min over high heat each side.
  9. Grill the flatbread / pita as well or roast in the oven.
  10. Serve the bread with all ingredients and top with yoghurt.
  11. Enjoy!

Follow my blog with Bloglovin

You could be interested in these posts as well

Tasty and simply burger. Meet Mr. and Mrs. Chickpea Burger!

Such a delicious sandwich with eggplants and parsley mayonnaise. Read more.

Fried egg with fried mushrooms and Avocado. My favorite Fried egg Sandwich.

Favorites of the week

Tiina from myberryforest published an amazing Sandwich with sweet potatoes! Sweet Potatoe Sandwich with Beetroot Cashew Cheese

Autumn is comming here in europe! I find this warm salad recipe with pumpkin on Nikis page: Warm roasted veggie salad

Healthy Beetroot Sandwich with smoked Tofu

Who don’t love to eat a sandwich? I never made lots of sandwiches in the past because I don’t know how to prepare them. But life is learning right? So I tried out my own Sandwich Version and it worked well as you can see in the picture. Really proud. Haha. I love to combine different colors and ingredients. Soft ones, crunchy ones, warm and cold ones.

Who didn’t get mouthwatering by starring at a sandwich like this? I searched for an alternative for hot summer days. Normally I enjoy salads like this one from my friend Tracy: Broccolie Slaw. But sometimes I need another idea instead of eating salad all day long. Burger are also a classic and nice summer meal idea. For example my Mr. and Mrs. Chickpea Burger.

Tofu on a Sandwich

I love to use Tofu in my kitchen since a few months. I already learned that preparing tofu right isn’t a wonder and its really tasty when you know how to prepare it. You can use the smokes tofu cold or fry it to get a crunchy mode and a warm flavor. Take care of GOOD QUALIFIED TOFU. There is a big difference between the brands.

Vegan or Vegetarian

If you don’t want a vegan Sandwich you can simply switch the vegan mayonnaise in a vegetarian one. Or add some cheese. I was totally overwhelmed about the taste of vegan mayonnaise. Have you ever tried vegan mayonnaise? It don’t taste really different to normal mayonnaise.

This Sandwich is made with a light flavored red beet hummus which is made within seconds. I got this really nice inspiration from my friend Niki ( You find the original recipe here: Beet Root Hummus. Because I have a garlic allergy I made my own one without garlic. Beet Root is a natural superfood which your body will love. Beets are full of potassium, magnesium, fiber, phosphorus and iron. Beets are also particularly beneficial to women whom are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body.

Grated carrots and Red Cabbage is such a crisp benefit for this Sandwich. It’s the perfect balance between softness, crunchiness and the smoked flavor from the tofu.
I love to prepare the ingredients for this Sandwich in advance and make it IN TIME when I need it. You can store the ingredients up to 3-4 days in the fridge. Perfect for days you don’t have many time to cook. And you can eat the Sandwich whenever you want. It’s the perfect start in the morning as well as a great lunch or dinner.


The right Bread is really important for a Sandwich. Therefore I use a wheat whole grain bread which is fluffy and healthy as well. Don’t use a Bread which is too strong. Use one which is light and fluffy. One which have less seeds or nuts.


Healthy Beetroot Sandwich with smoked Tofu
Recipe type: sandwich
  • 2 Slices of soft bread (I use wheat whole grain)
  • 4 Slices smoked tofu
  • 2-3 tbsp vegan mayonnaise
  • 1 carrot, grated
  • red cabbage, grated
  • basilicum
  • Red Beet Hummus
  • 2 red beets (I used cooked ones)
  • 4 tbsp walnuts, raosted
  • 4 tbsp olive oil
  • salt and pepper
  • 2 tbsp tahini
  1. Mix up all ingredients to make the red beet hummus. Season with salt and pepper.
  2. Fry the smoked tofu slices over high heat for a few minutes until crispy
  3. Spread one half of the bread with red beet hummus
  4. Add smoked tofu and spread the vegan mayonnaise on top
  5. Final add the grated carrot and red cabbage. Sprinkle with some Basilica leaves if you like
  6. Top with the other half of the bread
  7. Enjoy.
  8. It’s a mess but it really worth it :o).


Follow my blog with Bloglovin

Soba (Buckwheat) Salad

Do you know the feeling when summer is coming? You feel good because of the sun and the light and you think about the kitchen possibilities you enjoy in the summer. Sandwiches, cold smoothies and soups and looooooot of salad variations.

I have been to the Maldives this year and enjoyed a traditional Japanese “Soba Salad”. Soba are ultra-healthy buckwheat noodles which are often used in the Japanese kitchen.
We have been in a Sushi restaurant and I have the pleasure to talk to the chef. He told me about the dressing he use for his Soba Salad.
I already ordered some organic Soba on the Maldives directly. I can’t wait!

So when I arrived home the noodles are waiting of me. Comfortable :o)
Great invention this internet. LOL.

Soba Salad (2)

Soba noodles are such a healthy option for wheat noodles. They are gluten free and full of Vitamin B1 and B2. They also contains more than 10% protein as well.
Take care of the quality you buy because there are many differences. I bought organic and I was satisfied directly. But I often heard about bad quality.
I rinse the cooked noodles very carefully until they get cold to make sure they have the right consistence.

It was a big highlight for me to find these noodles because I love wheat noodles and I don’t like spelt or whole grain noodles so much.
But these buckwheat ones are such a great option.

You can store this salad in the fridge for up to 3 days.

Soba Salad (1)

Soba (Buckwheat) Noodle Salad

1 tbsp rice syrup (or honey)
1 piece of ginger, grated
1/3 tsp cayenne pepper
1/2 tsp sea salt
50ml unseasoned rice vinegar
70ml soy sauce
2 tbsp sesame oil (from roasted sesame seeds)
peanut oil for frying
500g Soba-Noodles
250g Tofu cubes
4 spring onions, sliced
1 small cucumber, sliced
coriander and cocktail tomatoes to serve


  1. Cook the noodles and rinse them with cold water
  2. Marinate the Tofu in 2 tbsp soysauce, salt, pepper and cayenne pepper
  3. Fry the tofu over high heat until its crispy
  4. Mix the soysauce, rice vinegar, rice sirup, ginger, salt, sesame oil
  5. Mix up and enjoy!

Follow my blog with Bloglovin

Feta spinach quiche with oat flour

This Quiche is one of my absolutely favorites! I use coconut oil instead of butter and oeat for the crust.

Feta Spinat Quiche II

Feta spinach quiche with oat flour

for a 30cm quiche case

95 g oat flour (ground rolled oats in a food processor)
70 g ground chickpeas flour (or spelt flour)
3 tbsp corn starch
1 tsp sea salt
4,5 tbsp cold-pressed coconut oil (or butter)
5 tbsp ice-cold water

5 eggs
200 g feta cheese
2 tsp dried oregano
1 tsp red chilli flakes
3 tbsp olive oil
3 red onions, finely chopped
200 g frozen spinach
salt and pepper

  1. Put the oat flour, chickpea flour, cornflour and salt in a bowl. Add the coconut oil and ice-cold water.
  2. With your hands prepare the dough and form a ball to chill with transparent film in the fridge for 30 minutes.
  3. Preheat the oven to 180C.
  4. Wisk the eggs and crumble in the feta cheese. Add the oregano, chilli flakes and a pinch of salt and pepper. Set aside.
  5. Heat the olive oil in a frying pan on a medium-high heat.
  6. Add the onions and fry for few minutes.
  7. Add the spinach and a pinch of salt and put the onions and spinach to the egg mixture. Stir well.
  8. Press the dough into a 30cm Quiche case.
  9. Form the dough until the edge of the case.
  10. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C.
  11. Then throw the filling into the baked quiche case and bake for about 30 minutes until the filling is finished.