Torta salta (quiche) with spinach, buffalo ricotta and Agerola cheese

24/01/2014 - Ingredients:

For the dough:
- 300 g flour "Spadoni"
- 100 g butter "Az. Agricola Frascio"
- 1 glass of cold water
- salt

Filling:
- 350 g of boiled spinach
- 200 g Buffalo Ricotta "Caseificio Esposito"
- 200 g Agerola cheese "Caseificio Esposito"
- 1 egg
- 2 tablespoons of grated Parmigiano Reggiano
- salt
- pepper

Articolo tratto da: Anne to London

Ingredients:

For the dough:
- 300 g flour "Spadoni"
- 100 g butter "Az. Agricola Frascio"
- 1 glass of cold water
- salt

Filling:
- 350 g of boiled spinach
- 200 g Buffalo Ricotta "Caseificio Esposito"
- 200 g Agerola cheese "Caseificio Esposito"
- 1 egg
- 2 tablespoons of grated Parmigiano Reggiano
- salt
- pepper

Preparation of the dough:
Mix the flour with the cold butter in a bowl. Knead by hand. Add water gradually and knead until the dough is elastic. Let it rest in the refrigerator for an hour.

Preparation of the filling:
Cut the spinach and place in a small bowl. Mix with the buffalo ricotta, cheese, egg, Parmesan cheese and salt and pepper.

Roll out 3/4 of the dough on a work surface with a rolling pin. Place it in a greased pan. Use a fork to prick small holes in the dough. Pour the filling into the mold. Roll out the rest of the dough and cut into strips. Granish the quiche with this strips and brush with egg.

Bake for 30 minutes at 160-180°C in the oven.