Ricotta spinach quiche
easy
70 mins
70 mins
Ingredients
- 1/2 pack (250 g) Bread mix ciabatta with yeast
- 3 TABLESPOONS Olive oil
- 2 Onions
- 1-2 Garlic cloves
- 1 package (approx. 750 g fresh spinach) deep-frozen leaf spinach
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g cooked ham
- 250 g Ricotta cheese
- 2 Eggs (size M)
- 3 TABLESPOONS Pine nuts
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead the baking mix, 170 ml lukewarm water and 1 tablespoon of oil with the dough hooks of the hand mixer to a smooth dough. Dust the very soft dough with some flour and let it rise covered in a warm place for about 1 hour. In the meantime peel onions and garlic and dice them finely. Heat 2 tablespoons of oil. Fry the onions and garlic in it.
- 2
Add the spinach and steam for about 15 minutes, stirring occasionally. Season with salt and pepper, let cool down a little. (Clean, wash and drain fresh spinach well. Steam until it has collapsed). Cut ham into very small cubes. Mix ricotta, eggs and ham. Season with salt and pepper. Mix in the spinach. Roll out the dough round (approx. 26 cm Ø) on a work surface lightly dusted with flour. Place in a greased quiche tin (24 cm Ø), press the base very flat, press the edges. Pour the spinach mixture into the quiche.
- 3
Season with salt and pepper. Mix in the spinach. Roll out the dough round (approx. 26 cm Ø) on a work surface lightly dusted with flour. Place in a greased quiche tin (24 cm Ø), press the base very flat, press the edges. Pour the spinach mixture into the quiche. Sprinkle with pine nuts and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 4) on the lower rack for 10 minutes. Reduce the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for approx. 15 minutes
- 4
30 minutes waiting time
Nutrition Facts
490 kcal
25 g
27 g
24 g
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