Cake crepes with grilled vegetables
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Quiche with peas, spinach, walnuts and ricotta
ingredients
servings
8
Pepper
to taste
Iodized salt
to taste
Basil
10 grams
Parsley
10 grams
Eggs
2 unit
Garlic
2 wedges
Grated Parmesan cheese
50 grams
Vegetable cooking cream, glutenfree
100 grams
Baby spinach
100 grams
Ricotta cheese
250 grams
Peas
300 grams
Semiskimmed milk
2 spoons
Eggs
1 unit
Butter
150 grams
Shelled walnuts
40 grams
Type 2 wheat flour
250 grams
single courses from Italy
Quiche with peas, spinach, walnuts and ricotta
Quiche with peas, spinach, walnuts and ricotta
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Quiche with salt pastry with walnuts and spinach, nuts and ricotta
preparation
step 1
Blend walnuts. Mix the flour with the nuts, then add the cold butter cut into small pieces, an egg, 2 tablespoons of cold milk and a pinch of salt. Work together until you get a firm dough.
step 2
Form a loaf to be wrapped in the film that store in refrigerator for 1 hour.
step 3
Lined with parchment paper a mold for tart of about 25 cm in diameter. Pour the mixture into the mold by poking with a fork. Bake for about 15 minutes in an oven preheated to 180 degrees.
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step 4
Meanwhile, prepare the filling. Blend the spinach with parsley and 5-6 basil leaves. Cook the peas al dente.
step 5
In a bowl whisk the eggs with the cream and cottage cheese. Add spinach with herbs, Parmesan cheese and 2 cloves of garlic finely chopped. Season with salt and pepper. Mix well.
step 6
Pour half of the peas in the bottom of the quiche, then cover with the egg mixture. Sprinkle the surface of the cake with the remaining peas.
step 7
Bake the quiche in a preheated oven at 180 degrees for about 30-40 minutes.
