Spinach – Ricotta – Quiche

Summary

Ingredients

For the dough:

• 100 g spelled flour (whole rain)
• 1 pinch (s) sea salt, freshly ground
• 50 g butter, cold
• 1 egg (s), whisked
• 2 teaspoons mineral water
• Legumes, for blind baking

For covering:

• 500 g spinach leaves, fresh or frozen
• 20 g butter, only with fresh spinach
• 3 egg (s)
• 250 g ricotta
• 150 g sour cream or sour cream
• 1 egg (s), whisked
• sea-salt
• Pepper, colored, from the mill
• Garlic
• chilli flakes

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Instructions

1. Quickly make a shortcrust pastry from the flour, salt, butter and the egg whisked with the water. Then chill for at least 30 minutes.
2. In the meantime, either steam the fresh spinach with the butter or defrost / steam the frozen in a saucepan with a little water over low heat. Then squeeze the soft spinach and let it cool.
3. Preheat the oven to 180 ° and blind-bake the shortcrust pastry in a springform pan or quiche for about 25 minutes. Then take it out, remove the pulses and parchment and brush on with the whisked egg. Bake for another 7 minutes.
4. In the meantime, whisk the eggs together with the ricotta and sour cream in a bowl. Add the spinach and season with the spices. Pour the mixture on the dough base and bake for about 25-30 minutes.
5. Let it cool down a bit before cutting!