TOMATO AND SPINACH QUICHE (PER 6-8 PEOPLE)

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TOMATO AND SPINACH QUICHE (PER 6-8 PEOPLE)

FOR DOUGH
400 gr flour
200 gr Pınar Butter
1 pinch of salt
2 eggs
FOR MIXTURE OF FILLING
250 gr Pınar Cottage Cheese
½ glass of Pınar Cream
1 egg
1 glass of Pınar Fresh Kashar, grated
400 gr spinach
200 gr chopped raw almond
Salt, black pepper
Cherry tomato

DIRECTIONS
For dough, crush the flour and Pınar Butter with your hand until it becomes sandy. Add salt and egg and quickly knead the mixture until mixture reaches the consistency of dough. Roll out the consistent dough in the size of your tart mold between two baking papers.

After placing the dough into the tart mold and shaping the sides, make holes in the base using a fork. Next, place baking paper onto it and pour plenty of pulses on the top for weight and precook in a preheated oven at 180 °C for approximately 20 to 25 minutes. After precooking, remove the baking paper and pulses on the tart and then, cook it for another 10 minutes too.
Finely chop the spinach for its mixture. Add cream, Pınar Cottage Cheese, egg, Pınar Fresh Kashar and the spices to a bowl and beat. Add and stir chopped spinach and almond. Pour this mixture into the tart mold removed from the oven and then, lay cherry tomatoes on the top and finally, cook for another 20 to 25 minutes.
After letting rest in room temperature for 15 to 20 minutes, you may serve.