John Myers
Contents
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Ingredients
The dough
- 100 g Spelt flour type 630
- 30 g Butter
- 1 tbsp Vinegar
- 1 pinch Salt
- Some water
The topping
- 1 Potato, great
- 1 tbsp Extra virgin olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 100 g Frozen spinach leaves
- 1 Fresh onion
- 1 pinch Freshly grated nutmeg
- 1 pinch Black pepper from the mill
- 1 pinch Salt
- 50 ml Cream
- 1 Egg from the farmer next door, of course from the chicken, what else. Which trout only thinks again. Tststs ....
Instructions
the dough
- Knead the flour, butter, salt and vinegar. Just add enough water to make a smooth dough.
- Put this in a greased quiche dish (19 cm) and spread. Pull up the edges.
- Pre-bake for 10 minutes in a preheated oven at 190 degrees.
the topping
- Peel and roughly grate the potato. Heat the oil in a pan and fry the grated potatoes in it. Season with salt and pepper. As soon as they start to take on color, spread them on the pre-baked dough.
- Peel the onion and sauté together with the thawed spinach in the pan. Season with nutmeg, salt and pepper and stir in the cream. Spread this mixture on the potatoes and bake at 190 degrees for about 30 minutes.
- Now use a spoon to make a well in the middle of the spinach and break the raw egg into it. Salt and pepper a little.
- Let the egg freeze under the grill, remove it and serve on preheated plates.
- Also very nice as a starter for four people.
Nutrition
Serving: 100gCalories: 409kcalCarbohydrates: 5.9gProtein: 1.8gFat: 42.5g
