How to make
First start by making the base. Sift the flour along with the baking powder, a pinch of salt and sugar.
Add the butter (cut into pieces) and rub it in with your fingers, until crumbs are obtained. Pour the cold water and mix, until a shortbread dough is obtained.
Sprinkle the kitchen counter with flour and roll out the dough, until a thin crust is obtained. Note that a very soft dough is obtained, so you can roll it out onto a sheet of baking paper, then use it to carefully turn it over into a 10.5″ (27 cm) diameter quiche mold.
With your fingers, press down the crust on the bottom and sides, so that the dough sticks well. Spread it with a little water and bake it in a preheated oven at 360°F (180°C) for about 15 minutes.
Take out the baked quiche base, but without turning off the oven.
While the quiche base is baking, prepare the filling.
Clean and wash the greens (spring onions, spinach, dock, chard and beetroot leaves), finely chop them and stew them briefly in the melted butter.
Pour the milk and cream into a pot on the stove, beat 1.4 oz (40 g) of flour, black pepper, baking powder and salt in them. Stir over low heat for about 5 minutes.
Add the stewed greens and onion. Stir and remove the mixture from the heat, once it has cooled slightly, add the beaten eggs.
Pour the filling over the quiche base. Sprinkle with the crumbled ricotta cheese and the grated yellow cheese. Place it back into the oven and bake it for about 15 more minutes.
The irresistible quiche with spinach, dock and cream is ready.
