Quiche with Spinach, Potatoes and Cheese
by Editorial Staff
Quiches are my favorite pies, which are good not only for the convenience of preparation but also for the infinity of variations on the theme. The main thing is just to invent another organic mix of fillings, ready to make friends with the base)
Ingredients
- flour 250 g
- boiled potatoes 4 pcs.
- frozen spinach in briquettes 6 pcs.
- dor blue cheese 30 g
- cream 20% 100 ml
- hard cheese 30 g
- salt
- nutmeg
- margarine 100 g
- egg 1 pcs.
Directions
- Making a classic cake base. Pour the egg into the sifted flour, then add pieces of chopped cold margarine, salt. Pour in 1 tbsp ice water and knead a homogeneous firm dough. Roll into a ball, cover with foil and remove for at least 30 minutes in the cold.
- Meanwhile, let’s get down to stuffing. Peel and boil the potatoes, cool. Spinach, of course, can be taken fresh, but in the harsh Russian winter, frozen briquettes are the solution. We sauté them in heated olive oil until soft. You can add chopped garlic to herbs such as basil. I prefer to season the spinach with a pinch of nutmeg.
- Put the potatoes to the spinach, mix. We crush the cheese (dor-blue and part of the grated hard cheese) and punch well with an immersion blender until smooth.
- Roll the dough into a circle on a floured table. We spread it in a greased form, tightly gluing the high sides. We put parchment on top and pour out the load – I have old beans. Bake in an oven preheated to 200 degrees for 10 minutes. Then remove the weight and paper, lay out the filling, and bake for another 15 minutes. Shortly before cooking, sprinkle with the remaining grated cheese.
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