Sunday, February 5, 2012
Dolma’s quiche with brie and spinach
Ingredients for 4:
250gr. puff pastry "crust" stretched
200gr. of cooked spinach! (Fresh therefore, about 1/2 kilo)
200gr. of brie cheese
1 whole egg for spinach
1 egg yolk for brushing the dough
1 or 2 tomatoes, sliced
2 or 3 tablespoons of cream
1 tablespoon grated Parmesan cheese
2 tablespoon of oil
A recipe from my dear and beloved sister, Dolma, to which I owe my first and big thanks and congratulations for creating this wonderful page. She has given me the opportunity to share my ideas, my recipes and dishes that I most like with the world. I am proud and lucky to have a sister that intelligent, strong and with lot of taste that is also reflected on her plates, like this simple quiche. Combining a gentle and soft cheese with sautéed spinach and some refreshing tomatoes. All this wrapped in a puff pastry crust. Fine and simple like Dolma.
I also take this opportunity to thank Simone, her boyfriend and partner. Together they form the multimedia company, DANDS (www.dands.it).
Returning to our quiche, buy the puff pastry crust frozen and leave at room temperature for 30 min. Spread a round layer with a 20 cm diameter on a baking tray with edges and baking paper. Make some holes with a fork and bake for 10 min. at 180 degrees. If you do not cook the bottom layer first, it will never cook once you stuff it if the filling is moist.
Sauté the spinach with some olive oil and the onion. Once rid and dried from the water set them aside to cool. Then squeeze them gently to remove all excess water. Mix them with an egg, salt and cream. Lay the spinach on the pastry that you previously cooked, add the brie cheese (cut into strips) and follow with another layer of sliced tomatoes. If you like, also sprinkle with a little grated parmesan cheese or just add another layer of brie. With some more puff pastry form some strips and put them on top cross wise and brush them with egg yolk. Bake for 20 min. at 180. Let it rest half an hour and serve.