Spinach Quiche (V)

After more than two years it was finally time to use my quiche form for the first time. I never used it before because quiche usually is made with puff pastry, and I try to eat this as little as possible. But when I was gaining inspiration in my cookbooks, I found the recipe for the dough in a Dutch cookbook from Amber Albarda.

I found her recipe for the stuffing a bit too complicated, too much work with too many ingredients.  So I have made my own filling based on her recipe. It does take some time to make the dough but that's just because you have to make it from scratch, but it's worth it! Soon I ill try other variations. Do you have a request? Leave a comment and who knows, maybe yours will soon be in de making!

Diuration: 45 minutes preparation + 50 minutes in the oven

The ingredients for the base: 

• 50 grams of oat flakes 
• 3 tbsp sesame seeds 
• 160g wholemeal spelt meal
• 1/2 tsp baking powder 
• 1/2 tsp (Himalayan) sea salt 
• 1/2 tsp black pepper 
• 80 ml olive oil 
• 80 ml of water 
• Flour 
• Butter for greasing 

The ingredients for the filling: 

• 1 tbsp of butter 
• 1 white onion 
• 1 small zucchini (250g) 
• 300g fresh spinach 
• 3 cloves of garlic 
• 1 tsp chilli powder 
• 1/2 tsp (Himalayan) sea salt 
• Handful of fresh basil leaves 
• 1 teaspoon fresh thyme leaves 
• 1 tbsp white wine vinegar 
• 250 g ricotta 
• 2 eggs 
• 1 tbsp white wine vinegar 

Just before the quiche is going into the oven

What you do:

1. Grease the quiche form with butter. 
2. Toast the oats and sesame seeds in a frying pan without oil or grease for about 5 minutes. Put them together with the spelt meal, baking powder, salt and pepper in a food processor and grind finely. Put it in a large mixing bowl. Pour the olive oil into a measuring cup and then add the water. Pour into the mixing bowl with the flour and use a hand mixer with dough hooks to make dough out of it. Do you have a food processor that is equiped to make dough, then you can also use this. Is it mixed? Then knead a bit more with your hands. 
3. Roll out the dough on a floured surface to a round piece and put it in the quiche form on the bottem and the sides. Put the form in the refrigerator and preheat the oven to 175 degrees Celsius. 
4. Know it's time to make the filling. Chop the onion and cut the zucchini into thin slices which you then cut in half. Heat a tablespoon of butter in a frying pan or wok and add the 3 crushed cloves of garlic with the chili powder. Fry the onion and zucchini for about 10 minutes. 
5. Meanwhile, put the spinach into your food processor in small pieces (my food is not so large) and grind finely. Place in a bowl and stir in the ricotta cheese and white wine vinegar. Chop the basil coarsely and put it together with the thyme leaves in the bowl wit the spinach. Beat 2 eggs and also stir through the spinach. When the zucchini and onions are ready you sprinkle it with salt and put it in the bowl and stir well. Divide the spinach mixture on the bottom of the quiche. Bake the quiche for 45-50 minutes in the oven.  Allow to cool before you cut the quiche. 

Enjoy!

Putting the dough in the quiche form