Spinach quiche

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

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