Spinach and cheese quiche
Description
Making French pastry at home is easy and simple. The quiche base is made from shortcrust pastry, and for the filling we used ricotta and spinach. The rolled-out crust should be baked in the oven first, then the filling added and baked until done, about 30–35 minutes.
Instructions
- 1
Step 1
Prepare all the ingredients. The butter for the dough should be cold. All ingredients are calculated for a 20 cm diameter pan.
- 2
Step 2
First, let's make the dough. In a food processor, combine the flour, chilled butter, and salt until a crumbly mixture forms.
- 3
Step 3
Then add the egg. Turn on the food processor and knead the dough; if the dough does not come together into a ball, add 1–2 tablespoons of ice water.
- 4
Step 4
Flatten the dough ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
- 5
Step 5
Meanwhile, prepare the filling. Wash the spinach and dry it thoroughly. In a saucepan, melt 10 grams of butter, add the spinach and, covering with a lid, simmer until tender.
- 6
Step 6
Grate the hard cheese using a fine grater.
- 7
Step 7
Mash the ricotta with a fork, add grated cheese.
- 8
Step 8
Slice the cooked spinach and add it to the ricotta with cheese.
- 9
Step 9
In a separate bowl, crack the egg and also add it to the filling. Salt and pepper to taste.
- 10
Step 10
Roll out the chilled dough, place it in the pan, and shape high edges by hand.
- 11
Step 11
Line the dough with parchment, sprinkle grain or peas so that the dough does not rise during baking. Bake for 15 minutes in an oven preheated to 180 degrees.
- 12
Step 12
After 15 minutes, remove the crust and take off the parchment with the grain. Spread the filling, distributing it evenly.
- 13
Step 13
Bake the quiche for another 30‑35 minutes.
- 14
Step 14
When the quiche is ready, turn off the oven, open the door and let the quiche cool in it for about 15‑20 minutes. Then remove the quiche and let it cool at room temperature. The spinach and cheese quiche is ready.