Tofu – Spinach – Olive – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500g flour
- 2 tablespoon olive oil
- 1 pinch (s) salt
- Water, warm
For the filling:
- 1 kg leaf spinach
- 4 large tomato (s)
- 100 g olives
- Oregano, freshly chopped and rosemary
- salt and pepper
- 500 g tofu, squeezed well
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1 clove (s) garlic, pressed
- 0.5 teaspoon ½ salt
- Yeast flakes at will
- 10 basil leaves, finely chopped
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Sift the flour and form a well. Pour oil and salt into the well and pour in enough warm water to get a smooth dough. Cover with a damp cloth and let rise. Roll out 2/3 of the dough and use it to line a flat springform pan.
- For the filling, briefly blanch the spinach and drain well. Mix with the tofu ricotta and season well with salt and pepper.
- Spread the filling in the pan and cover with a layer of tomato slices. Sprinkle with chopped olives and season with oregano, rosemary, salt and pepper. Roll out the remaining dough and place over the quiche, pressing the edges together well.
- Bake at 180 ° C for about 50-60 minutes.
- Tofu ricotta:
- Finely crumble the tofu with your hands. Add lemon juice, garlic, salt, pepper and basil and mix by hand to create a crumbly mixture, similar to ricotta. Stir in olive oil and yeast flakes with a fork. Cool until used.
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