Spinach – Ricotta – Quiche

Ingredients for 1 servings:

• 100 g spelt flour (wholemeal)
• 1 pinch(s) of sea salt, freshly ground
• 50 g butter, cold
• 1 egg(s), beaten
• 2 tsp mineral water
• Pulses, for blind baking
• 500 g leaf spinach, fresh or frozen
• 20 g butter, only for fresh spinach
• 3 eggs
• 250 g ricotta
• 150 g sour cream
• 1 egg(s), beaten
• Sea salt
• Pepper, colored, from the mill
• n. B. garlic
• e.g. chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious vegetarian quiche with wholemeal spelt flour

Quickly make a shortcrust pastry from the flour, salt, butter, and egg beaten with water. Then chill for at least 30 minutes. In the meantime, either sauté the fresh spinach with the butter or thaw/sauté the frozen spinach in a saucepan with a little water over low heat. Then squeeze the soft spinach dry and let it cool. Preheat the oven to 180°C and blind bake the shortcrust pastry in a springform pan or quiche dish for about 25 minutes. Then remove it from the oven, remove the pulses and parchment, and brush with the beaten egg. Bake for another 7 minutes. Meanwhile, in a bowl, beat the eggs with the ricotta and sour cream. Add the spinach and season with the spices. Pour the mixture onto the pastry base and bake for about 25-30 minutes. Be sure to let it cool slightly before slicing.