Spinach and Yellow Pepper Quiche

Spinach and pepper quiche


For pastry:

100gm. Butter

200gm.plain flour

50ml cold milk


Take the butter out of the fridge and dice it. Add the flour and incorporate the butter well and add enough cold milk to get nice smooth dough. Shape it into a ball cover it with cling film and put it in the fridge for 30 minutes. Take the pastry out of the fridge and flatten it with the help of a rolling pin. Then lay it over a round Quiche dish or flan tin. Pinch the base all over with a fork. Bake for 20 minutes at 180 C until lightly golden.

For Filling:


2 tablespoons olive oil

1inch ginger finely chopped

1 knob butter

200gram of fresh spinach

1/2 cup yellow pepper chopped

5tbsp. white sauce

Pinch of nutmeg powder

3 tablespoons grated Parmesan cheese

Salt and pepper to taste

1 bunch of dill, chopped

500g ricotta cheese


Put ginger in a large pan with 1 tablespoon of olive oil, sauté add chopped yellow pepper and fry it. Add the washed and finely chopped spinach and cook for 10 minutes. The spinach and pepper in a food processor till smooth. Add a knob of butter, white sauce, Parmesan, salt and pepper, nutmeg powder and the ricotta. Stir it all well in and add 1 tablespoon of olive oil. Pour mixture over the hot pastry case. Bake in the oven for 40 minutes at 160C.


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