Spinach, Yoghurt and Grana Padano Quiche
| Difficulty
Easy
|
Preparation  75 min
|
Servings for
4 people
|
Chef Danilo Angé
Ingredients
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
Preparation
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.
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.
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.
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