Quiche with spinach - recipe

VT-4218

Preparation:
1. Cut cold butter into small cubes and mix with flour until smooth. Pour in olive oil and water and knead the dough. Roll the finished dough into a ball, wrap it in cling film and refrigerate for 1 hour.
2. Prepare the filling. Cut off the stems of the spinach leaves, wash and dry the leaves. Coarsely chop the leaves and place in a bowl. Add butter and turn on the Sauce setting for 12 minutes. Put out, stirring occasionally, until the end of the program. Transfer the spinach to a chopping bowl. Wash the bowl and wipe dry.
3. Grind the leaves with a blender along with the rest of the filling ingredients until smooth.
4. Remove the dough from the refrigerator and place in a bowl. Pressing on the dough from above, distribute the bowl evenly over the bottom, forming the sides of the pie. Make several punctures in the dough with a fork so that the base of the pie does not deform during baking.
5. Close the lid and turn on Bake for 20 minutes.
6. After 10 minutes, turn off the program, open the lid. Wait until the dough has cooled slightly (if necessary, gently adjust the sides with a spatula).
7. Pour the filling over the dough. Close the lid and turn on Bake for another 30 minutes.
8. Gently remove the finished quiche from the bowl onto a plate. Serve warm or cold.
Note:
Quiche pie can also be prepared with any vegetable or fruit sweet fillings. The main rule is that the filling should be prepared on the basis of beaten eggs.