Gluten free Quiche with spinaches and mozzarella

  • Quiche spinacci e mozzarella senza glutine

INGREDIENTI

For the dough:
150 g of flour of gluten free buckwheat flour Molino Rossetto
100 g of gluten free rice flour Molino Rossetto
100 g of water
80 g of organic olive oil
3/4 of spoon of salt

For the stuff:
500 g of spinaches
750 g of cottage cheese
Parmesan
poppy seeds
enough salt and pepper

PRODOTTI USATI

  • RICE FLOUR GLUTEN-FREE - 17,64 OZ (500 G) -
  • BUCKWHEAT FLOUR GLUTEN-FREE- 17,64 OZ (500 G) -

PREPARAZIONE

Cook spinaches in a pan, without adding water, let them cool. Mix cottage cheese, spinaches and some parmesan, salt and pepper in a bowl. Turn the oven on at 180° to prepare shortcrust pastry. Put the flour on the table, add some oil, salt and knead until you obtain grain. Put some water until you obtain a soft ball. Put some flour in a pan of 26 cm of diameter, roll down the dough with your hands and pierce with the fork. Poor the stuff and cook in the oven for 40 minutes.