Fish Quiche with Spinach

To prepare the dough, put the flour into a bowl and make a well in the center. Add the whole egg and egg yolk, and the margarine softened at room temperature. Add salt and 2 tablespoons of water and start kneading. Knead until you obtain a smooth dough that does not stick to the hand. If necessary, you may add very little flour. Shape the dough into a ball and cover it over the kneading bowl. Rest for 15 minutes. Meanwhile, boil about 5 cups of water in a medium-sized pot. Add a pinch of salt and place 2 cleaned sea bream into the boiling water. Boil for 5 minutes with the lid closed and drain. When the fish cools down, separate the skin, head, tail and bones, and place the meat into a plate in small pieces. Put the spinach into a pan together with chopped onion and 2 tablespoons of vegetable oil, sprinkle a pinch of salt and sauté over high heat until the spinach softens. Set the oven to 180 degrees and preheat. Roll out the dough with a rolling pin to approximately 30 cm in diameter, grease a 24 cm tart pan and place the dough inside. Cut off the overhanging edges. Drain the excess water of the sautéed spinach. Add all the ingredients given for the filling and the fish meat to the spinach and mix. Fill the mixture into the dough and spread evenly. Place into the preheated oven and bake for 25–30 minutes. Slice and serve warm or cold.