Ricotta Quiche with Queller
Ricotta quiche with queller is a recipe featuring fresh ingredients from the quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- Salt
- 120 g butter
- flour (for the work surface)
- butter (for the pan)
- 200 g Cherry tomatoes
- 250 g queller (Salicornia)
- 250 g ricotta
- 4 eggs
- Salt
- pepper (ground)
- 40 g parmesan shavings
Instructions
-
1.
Mix the flour with salt. Sprinkle small pieces of butter over it and rub between your hands until a sandy consistency forms. Add 50 ml water and knead into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 2 hours.
-
2.
Wash and quarter the tomatoes for the filling. Rinse, clean, and pat dry the queller. Beat the ricotta with the eggs, seasoning with salt and pepper.
-
3.
Preheat the oven to 180°C (350°F) with upper and lower heat. Roll out the dough on a floured surface into a circle. Butter the pan and line it with the dough. Spread three-quarters of the queller in the pan and pour the ricotta mixture over it. Arrange the cherry tomatoes on top, sprinkle with parmesan, and bake for 35–40 minutes. Garnish with the remaining queller and serve warm.
