Recipes / Starter
Difficulty Easy
45 MIN
In the oven
8 Portions
Partners
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.
