Spinach quiche

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 100 g + 1 tablespoon butter
  • 150 g Flour
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 50 g Long grain rice
  • 350 g young spinach
  • 1 Stalk leek (leek)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 80 g Parmesan cheese
  • 150 g Ricotta cheese
  • 1/2 TEASPOON dried oregano
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix 100 g butter, flour, salt and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes

  2. 2

    Prepare rice in boiling salted water according to package instructions. Wash and sort the spinach leaves and drain well. Clean and wash the leek and cut into fine strips. Heat 1 tablespoon butter in a pan and steam the leek for about 5 minutes. Add the spinach about 3 minutes before the end of the cooking time. Season vegetables with salt, pepper and nutmeg, remove from the pot and drain if necessary

  3. 3

    Grate parmesan. Mix 2 eggs, ricotta, rice and oregano. Add 2/3 of the parmesan, season with salt and pepper. Roll out the dough on a floured work surface and cut out approx. 8 circles (approx. 12 cm Ø), kneading the rest again

  4. 4

    Grease tartlets (approx. 10 cm Ø) and line with dough. Prick several times with a fork and spread the spinach mixture on top. Pour the ricotta mixture over it and sprinkle with the rest of the Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Take out and serve

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
300 kcal
CARBS
19 g
FATS
20 g
PROTEINS
12 g