Recipes / Starter

Quiche with spinach and turmeric sauce

Difficulty Easy

45 MIN

In the oven

8 Portions

Ingredients

  • 270 g all-purpose flour
  • 120 g cold butter, cubed
  • salt to taste
  • water
  • CANNAMELA ground black pepper
  • 2 eggs
  • 160 g boiled spinach
  • 1 clove garlic
  • 250 g ricotta
  • ½ teaspoon CANNAMELA ground chilli
  • 60 g grated pecorino cheese
  • 1 tablespoon extra virgin olive oil
  • 150 g unsweetened white yoghurt
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons CANNAMELA ground turmeric

Ingredients

  • 270 g all-purpose flour
  • 120 g cold butter, cubed
  • salt to taste
  • water
  • CANNAMELA ground black pepper
  • 2 eggs
  • 160 g boiled spinach
  • 1 clove garlic
  • 250 g ricotta
  • ½ teaspoon CANNAMELA ground chilli
  • 60 g grated pecorino cheese
  • 1 tablespoon extra virgin olive oil
  • 150 g unsweetened white yoghurt
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons CANNAMELA ground turmeric

Partners

Preparation

1

Pie crust dough: Mix the cubed butter with the flour and two pinches of CANNAMELA ground black pepper, season with salt and crumb. Finish kneading with a little cold water.

2

Take a ball of the dough, cover with cling film and place in the fridge for 50 mins.

3

Filling: in a frying pan, sauté the chopped spinach with garlic in oil. Season with salt and flavour with the CANNAMELA ground chilli pepper.

4

Beat the eggs and add the pecorino, ricotta and spinach, without the garlic.

5

Line a Ø 24 cm quiche pan with the rolled out shortcrust pastry, prick the bottom with a fork and pour in the filling.

6

Trim the pastry around the edge. Cut strips from the leftover dough and place over the filling, in a criss-cross pattern.

7

Bake at 175° and cook for 40 mins, then continue cooking for a further 12-13 mins, heating only from below.

8

Yoghurt cream: season the yoghurt with a drizzle of oil, a pinch of salt and the CANNAMELA turmeric.

9

Serve the quiche with the turmeric sauce.