Spinach and ricotta Quiche with tomato salad on the side

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients:

For the dough:

✓ 200 g whole wheat flour

✓ 100 g butter

✓ 2 egg yolks

✓ 5-6 tbsp very cold water (with ice)

✓ 1 pinch of salt

For the filling:

✓ 500 g spinach

✓ 100 g leeks

✓ 50 g diced red bell pepper

✓ Egg whites (from the separated yolks)

✓ Garlic, cut into small Brunoise-cubes

✓ 300 g ricotta

✓ Salt/freshly ground pepper/turmeric

✓ 30 ml grapeseed oil

Ingredients for the salad:

✓ 200 g tomatoes,

✓ 200 g cucumbers,

✓ 50 g pitted Kalamata olives,

✓ 5 g parsley,

✓ 30 ml olive oil

Method of preparation

In a bowl, whisk together the flour, cold butter, egg yolks and cold water until they form a compact dough. Leave it in the refrigerator for half an hour, then roll out a 0.5 cm thick sheet on a work surface sprinkled with flour. Place the sheet of dough in a tart dish and place a baking sheet and beans on top of it. They have the role of keeping the dough uniform throughout the baking period – for 12-15 min at 190*C.

While the crust is baking, you can cook the filling. Sauté the leek, bell pepper and garlic in the grapeseed oil until they become translucent, add the spinach, cook it for 5 minutes and set aside. When the composition has cooled add the ricotta and the egg whites. Season with salt, pepper and turmeric. Put the obtained mixture into the browned tart shell and bake it at 180°C for 20 minutes.

In the meantime, prepare the salad from diced tomatoes, sliced cucumbers, olives, parsley, salt and olive oil.

Tips & Tricks:

Buy firm, dry ricotta, without too much whey. This will make the filling firmer and naturally sweeter.

Choose the baby spinach – it is cooked super fast and it has a milder flavor, which children tend to prefer.