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Cooking
Spinach and Chicken Quiche
· 4 servings
Mix the dry ingredients
Combine the oat flakes with the flour and add a pinch of salt.
Melt the butter
Melt the butter 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 tart tin (I use a round one, 30 cm in diameter) with olive oil. Roll out the dough on a floured surface and line the tin with it, or simply press it in with your hands, 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 gently for 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.
Stir in the eggs
Remove the pan from 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 at 200°C for about 20–25 minutes. The quiche is ready once the filling is no longer runny.