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    Spinach, Yoghurt and Grana Padano Quiche

    4 per.
    T475 min

    Chef Danilo Angé


    • 300 g spinach
    • 120 g skimmed yoghurt
    • 1 bunch basil
    • 1 egg
    • 80 g Grana Padano, grated (preferably aged over 16 month)
    • 250 g whole-wheat flour
    • 1 tbsp. extra virgin olive oil
    • 120 ml warm water
    • Salt & pepper



    STEP 1

    Mix the flour with the warm water, a pinch of salt and the oil then knead until the dough is smooth. Wrap in cling-film and leave to rest for 30 minutes.

    STEP 2

    Wash the spinach; cook them in a pan for 2 minutes with a pinch of salt and pepper, until wilted. Drain well and chop the spinach with the basil.

    STEP 3

    Roll out the dough to around 3 mm thickness and place in a lined or greased quiche dish.
    Fill with the spinach mixture and bake at 170 ° C for about 35 minutes.