Parsley Root and Spinach Quiche À La Gabi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spinach, fresh
- 2 handfuls parsley, smooth
- 3 cloves garlic, finely chopped
- 1 chilli pepper (s), red, fresh, cut into fine strips
- 250 g parsley root (s), peeled, coarsely rated
- 50 g olives, reen, pitted, cut into rins
- 200 g sheep cheese, diced
- Salt and pepper, black, from the mill
- Nutmeg, freshly grated
- 3 tablespoon olive oil
- 250 g filo pastry
- 250 g crème fraîche
- 3 egg (s)
- 60 g pecorino, rated
Print Recipe
Pin Recipe Instructions
- Briefly blanch the spinach and parsley in salted water, rinse, squeeze out, chop and place in a bowl. Add the garlic, chilli pepper, parsley roots, olives and sheep cheese, mix everything together and season with salt, pepper and nutmeg.
- Brush a quiche pan (28 cm) with the olive oil, lay out the pastry sheets and overlap, brushing each sheet with olive oil as well and leaving the edges protruding. Spread the vegetable and cheese mixture in it.
- Whisk the crème fraîche with the eggs and pour over the vegetable and cheese mixture. Sprinkle with the cheese and bake in a preheated oven at 180 degrees for approx. 35 minutes until golden brown.
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