Spinach Quiche - cooking recipe

Ingredients

100 g + 1 tbsp butter
150 g plain flour
3 None eggs
50 g rice
350 g baby spinach
1 None leek, sliced
1 pinch grated nutmeg
80 g Parmesan cheese, grated
150 g ricotta cheese
1/2 tsp dried oregano

Preparation

For the crust, mix 1/2 cup butter with the flour, a pinch of salt and 1 egg then knead into a smooth dough. Wrap in plastic wrap and chill for about 30 mins.
Meanwhile, cook the rice in boiling salted water according to the package directions. Drain.
For the spinach filling, heat 1 tbsp butter in a pan and saute the leek for 2 mins. Add the spinach and cook for 3 mins. Season and add nutmeg. Set aside. For the ricotta filling, mix 2 eggs, the ricotta cheese, rice, oregano, and 1/2 cup parmesan and season to taste. Set aside.
Preheat the oven to 400\u00b0F. Grease 8 mini tart pans. Roll out the dough on a floured work surface and cut out 8 - 5 inch discs then use to line the tart pans. Press the dough into the pans and prick several times with a fork. Spread the spinach mixture evenly in the tarts then add the ricotta mixture. Sprinkle with the remaining parmesan and bake for 30-40 mins until golden.