Method
Preheat oven to 200ºC. Butter a deep, glass pie plate or 23cm loose–bottomed tin.
Cook the spinach.
Separate the eggs into two bowls. In the bowl with the egg yolks, add cream and yogurt and whisk until smooth.
In the bowl with the egg whites, beat with an electric whisk until soft peaks form.
To assemble the quiche, roll out the pastry and line the pie plan or plan tin. Prick the base with a fork. Spread the spinach over the base of the pastry case. Then distribute the cheese evenly across the top of the spinach.
Carefully fold the egg whites into the egg yolk–cream mixture and pour over the solid ingredients already in the pie plate.
Bake for 30 minutes, or until set and golden brown.
Garnish the quiche with the chives and serve with a side salad and vinaigrette dressing.