Potato and spinach quiche
½ kg potatoes
1 bunch of spinach
1 sprig of fresh onion
½ bunch of dill and parsley
1 teaspoon dried dill
100-150 ml cow milk (or coconut milk)
Olive oil and butter
Salt and pepper
1-2 mozzarella balls
1 pinch nutmeg
50 g of freshly roasted almonds (no salt)
Peel the potatoes, cut into thin slices and blanch in salted water for 5 minutes. Wash the spinach and onion, cut into strips and soften in a little olive oil, in a covered saucepan. Season with salt, pepper, nutmeg, dried dill. Off the heat, also add the fresh greens. Beat the eggs with the milk (cow or coconut) and the diced mozzarella. Stir in the spinach. Add some almonds, coarsely chopped.
Arrange half of the sliced potatoes in the bottom of a flat ceramic oven dish. Spread out in an even layer. With the other half, form a circle around the edge of the dish (placing the potato slices vertically and overlapped). Apply ghee (or butter). Then pour in the spinach mixture.
Bake the potato quiche in the oven, preheated to 180°C for 30-40 minutes. Serve hot, but not directly from the oven. Sprinkle with remaining chopped almonds just before that.