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SPINACH AND GORGONZOLA QUICHE

SPINACH AND GORGONZOLA QUICHE

Serves: 5 to 8

Prep Time: 20 minutes

Cooking: 40 minutes

This savory quiche is a real food treat, good as a starter or even for nice lazy evening. Spinach and ricotta is a perfect combination, and making the dough takes literally five minutes if you use a food processor. You will never buy a pastry crust anymore!

 Ingredients

Dough for the pie crust:

200 gr / 7 oz unbleached all-purpose flour

90 gr /3 oz butter cut into small pieces, at room temperature

1 egg

3 pinches of salt

2 TBS water

Filling:

400 gr / 14 oz fresh spinach or greens

3 eggs

250 gr / 9 oz ricotta, fresh and firm

200 gr / 7 oz gorgonzola cheese

100 gr / 3.5 oz grated parmigiano cheese

120 ml / ½ cup milk

salt & pepper to taste

Directions

Preheat oven at 180°C / 360°F.

Dough for the pie crust:
In a large bowl combine the flour, salt and softened butter.
Work the ingredients with your fingers until the butter is absorbed by the flour.
Add water and the egg. Knead until you get a smooth mixture.
You can also make the dough using a food processor. Put all ingredients into the food processor and whizz until well combined. When your dough forms into a ball, it is ready.
Wrap the dough in plastic cling film and refrigerate for at least a half an hour until firm. If you want to skip the step of making the pie crust, you can also buy a fresh large one.

Filling:
Wash and steam the veggies (spinach or any other type of veggies you like) until wilted, and drain very well, squeezing excess moisture out with hands. You can also use frozen spinach, thawed and well drained. In a small pot, heat the gorgonzola and milk until the gorgonzola has melted. In a large bowl, beat the eggs with 4 pinches of salt. Mix in the parmigiano, salt & pepper. Then add the ricotta and the melted gorgonzola. Add the veggies. Mix well.

Line a 25 cm – 9 inches tart tin with a removable base with parchment paper. Roll out the dough on a lightly floured surface and place the dough inside the tart tin. Pour the spinach mixture into the tart tin.
Bake for about 40 minutes until center is firm. Serve cold or at room temperature.