Gluten free Quiche with spinaches and mozzarella
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
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.