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This salty pie So typical of French cuisine, it is one of the recipes that we like the most because of how grateful it is and because it allows you to take advantage of the vegetables, vegetables or proteins that you have at home. Its filling, by containing egg, milk and cheese, makes it easy to curdle with almost any ingredient.
We suggest you do an ode to green including peppers, spinach y zucchini so that it contrasts with the yellow of the filling. A mixture that combines the metallic taste of spinach, the freshness of zucchini, the sweetness of onion and the acid touch of pepper with the flavor umami of Parmesan cheese. Try to make your own combinations!
- 400 g frozen spinach
- 150 grated Parmesan style cheese
- puff pastry or shortcrust pastry
- half a liter of milk
- 2 eggs
- onion, zucchini, pepper to taste
- Step 1:
Extends the and place it inside a Terracotta casserole Bake carefully so that it does not break. Place a baking sheet on top with some weight (another casserole, dry chickpeas ...) to prevent the dough from rising and leave it in the oven until it hardens (about 10 minutes) at 180º.
- Step 2:
Time to prepare the filling. Cut the bell pepper, zucchini and onion into small cubes and sauté them until golden brown. Then pour the spinach without defrosting into the pan and cook until they lose 2/3 of their volume. Don't over fry them because they will lose all their nutrients! The trick is to make sure they don't lose their distinctive vibrant green color.
- Step 3:
Mix the milk with the indispensable and necessary eggs shakes and add the cheese grated or parmesan. Add the vegetables that we have fried and mix everything well. Pour this filling into the dough.
- Step 4:
Place the q in the oven for 15-20 minutes at 180º or until the edges of the dough and the surface are golden brown. An easy and fast dish that everyone will like.