Rustic farm quiche with spinach

Name: Rustic farm quiche with spinach
Yield: 1
Ingredients: 1/2 pack (250 g) Bread mix ciabatta (with yeast); 2 TABLESPOONS Olive oil; 7-10 Tbsp Flour; 2 medium-sized onions; 1–2 Garlic cloves; 450 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (100 g) thick slice of cooked ham; 250 g Ricotta cheese; 2 Eggs (Gr. M); 7-10 Tbsp Grease; 3 TABLESPOONS Pine nuts

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1/2 pack (250 g) Bread mix ciabatta (with yeast)
2 TABLESPOONS Olive oil
7-10 Tbsp Flour
2 medium-sized onions
1–2 Garlic cloves
450 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (100 g) thick slice of cooked ham
250 g Ricotta cheese
2 Eggs (Gr. M)
7-10 Tbsp Grease
3 TABLESPOONS Pine nuts

Directions

1
Knead the baking mix, 170 ml lukewarm water and 1 tbsp. oil with the dough hooks of the hand mixer to a smooth bread dough. Dust with some flour. Cover and leave to rise in a warm place for about 1 hour.
2
Peel ##onions## and ##garlic##, dice finely and fry in 1 tbsp. hot oil. Add frozen ##spinach## and approx. 100 ml water. Cover and let thaw for about 15 minutes, stirring frequently.
3
Then openly simmer for 3-5 minutes until the liquid has evaporated. Season with salt and pepper. Leave to cool.
4
Finely dice the ham. Mix ricotta, eggs and ham. Season with salt and pepper. Stir in spinach.
5
Grease a quiche or tart dish (24 cm Ø; possibly with a removable bottom) and dust with flour. Roll out the bread dough on a little flour and make it round (approx. 28 cm Ø). Place in the mould and press up at the edge.
6
Pour in the spinach mixture. Sprinkle with pine nuts. Bake in the hot oven on the lowest shelf (electric oven: 225°C/circulating air: 200°C/gas: level 4) for approx. 10 minutes. Then continue baking at 200°C (fan oven: 175°C/gas: level 3) for about 15 minutes.