I have a good relationship with vegetables and I try to offer them to family, in the most varied ways. Going online, among various blogs, I came across this quiche with the addition of fresh spinach. It was a moment, I went out to buy the ingredients and went to work. Beautiful, good and at the table I served color, flavor and good humor.

Production time: 1 hour and 15 minutes + rest
Degree of difficulty (from 1 to 5): 2
Mold 26 cm


For the green spinach brisé
300 g of 00 flour
150 g of cold butter
20 g of fresh spinach

For the filling
400 g of sheep ricotta
450 g of spinach
100 g of bacon
2 eggs
60 g of grated Parmesan cheese

slice of tart in brisé  pastry  on a plate

Procedure for making spinach brisé pastry

For brisé pastry
Pour the flour, chopped butter, salt and fresh, washed and dried spinach into the mixer or Thermomix. Knead, and pour on a floured pastry board, until making dough. Close with plastic wrap and place in the refrigerator for 30 ‘.
For the filling
Sauté the spinach in a pan with oil and garlic, drain them from liquid, then pour them into the Thermomix, blend them. Add the ricotta, the eggs, the pancetta, the parmesan, season with salt and pepper.

slice of brisé pastry ready for the oven

Spread the pastry on parchment paper and cover a tart pan. Prick with a fork and pour the filling inside. Create the lozenges, cook at 170 ° C for 30 minutes. Remove from oven, let cool and serve.
The recipe was made by Sonia Meraglia.

Spinach brisé pastry ultima modifica: 2019-07-05T12:05:26+02:00 da Marco Spetti
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Spinach brisé pastry
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