I have a good relationship with vegetables and I try to offer you a family, in the most varied ways. Wandering on the net, among various blogs, I came across this quiche, with the addition of fresh spinach. It was a moment, I went out to buy the ingredients and got to work. Beautiful, good and at the table I served color, flavor and good humor.
Time of realization: 1 hour and 15 minutes + rest
Degree of difficulty (1 to 5): 2
Die from 26 cm
Ingredients
For the green spinach shortcrust pastry
300 g of 00 flour
150 g of cold butter
120 g of fresh spinach
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For the stuffing
400 g of sheep's ricotta
450 g of spinach
100 g of bacon
2 eggs
60 g of grated Parmesan cheese
pepper
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Procedure for making the spinach brisée
For the shortcrust pastry
Pour the flour, the butter into small pieces, the salt and the fresh spinach, washed and dried, into the mixer or into the Thermomix. Knead, pour on floured pastry board, until you get a dough. Close with cling film and refrigerate for 30 '.
For the stuffing
Sauté the spinach with oil and garlic, drain any liquid, then pour them into the Thermomix, blend them. Add ricotta, eggs, bacon, Parmesan, season with salt and pepper.
Roll out the shortcrust pastry on parchment paper and line a tart pan. Prick with a fork and pour the filling inside. Create the lozenges, bake at 170 ° C for 30 minutes. Remove from the oven, allow to cool and serve.
The recipe was made by Sonia Meraglia.
