Spinach cheesecake

Name: spinach cheesecake
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 150 g wheat flour; 100 g unsalted butter; 4 medium sized egg; 1 onion; 750 g fresh leaf spinach; 250 g ricotta; 150 g grated mature cheese bag; 1 mespoint dried nutmeg

Vegetarian savory pie with onion, spinach, ricotta and ground cheese.

Ingredients

Kitchen Stuff

1 food processor
1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Mix the flour with the butter and egg in a food processor.
Roll out the dough on a floured surface into a round piece.
Grease the quiche mold with butter. Line the mold with the dough and cut off the excess dough along the top edge. Put in the refrigerator.
Chop the onion.
Heat the butter in a stirring fruit the onion 2 min.
Add the spinach in portions and let it sink in a high heat.
Let the spinach drain in a sieve. With the convex side of a spoon, press out the excess moisture.
Stir in the ricotta in a bowl with the rest of the eggs and the grated cheese.
Spoon the spinach through and season it to taste with pepper, salt and nutmeg.
Spoon the spinach filling into the mold. Put the mold in the middle of the oven and fry in brown for 30-35 minutes.