Spinach and Chicken Quiche
·Mix the dry ingredients
Combine the oat flakes with the flour and add a pinch of salt.
Melt the butter
Let the butter melt until soft to liquid, then pour it over the flour and oat mixture.
Add the milk
Pour in 0.5 dl of room-temperature milk and knead for about 4 minutes. If the dough feels too stiff, add the rest of the milk.
Transfer the dough to the tin
Grease a pie tin (I use a round one, 30 cm in diameter) with olive oil. Roll out the dough on a work surface and line the tin with it, or simply press it in by hand — whichever you prefer.
Fry the onion and ham
Heat some olive oil in a pan and add the ham along with the finely chopped onion.
Add the chicken and spinach
After a minute, add the chicken and cook for about 5 minutes. Add the spinach and let it wilt briefly, about 2 minutes.
Add the remaining ingredients
Tip the ricotta and sweetcorn into the pan and mix well so everything combines nicely. Season with salt, freshly ground pepper, and half a teaspoon of paprika.
Add the eggs
Take the pan off the heat and stir in the eggs, lightly beaten with a fork, mixing thoroughly once more.
Bake
Pour the mixture into the dough-lined tin and bake for about 20–25 minutes at 200 degrees. The quiche is ready once the filling is no longer runny.