Zucchini pie with spinach

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Gluten-free tip delicious quiche filled with spinach and ricotta with slices of zucchini on the outside instead of dough

Ingredients

300 gr fresh spinach
500 g ricotta
2 eggs + 2 egg whites
2 courgettes
100 gr feta or white cheese
1 teaspoon oregano
Pepper and salt
3 tbsp parmesan cheese, grated
2 tbsp olive oil
Butter for greasing
materials
Springform pan with a diameter of about 20 cm Baking paper (optional)

Preparation

Preheat the oven grill or use a pan to grill the courgettes. Wash the courgettes and slice them with a knife. Brush with a little olive oil and sprinkle with a little salt and pepper. Grill them on both sides for about 2 minutes until they start to brown. Place them on a paper towel and let them drain.

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Preheat the oven to 180 degrees. Grease the springform pan and line the bottom with baking paper if necessary. Use ¾ of the zucchini to line the bottom and sides. Heat a small dash of olive oil in a large pan and fry the spinach in stages. When the spinach has wilted, put it in a colander or sieve and press out as much moisture as possible with a spoon. Cut the pile of spinach in half a few times with a knife. Mix together the ricotta, spinach, eggs, egg whites, oregano, parmesan cheese, salt and pepper. Roughly crumble the feta and mix it in as well. Pour the ricotta-spinach mixture into the zucchini-lined tin and place the rest of the zucchini slices on top.

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Place the quiche layer in the oven, if you notice that it is getting very brown you can cover it with aluminum foil. Put it in the oven for at least an hour. Check with a skewer whether it is well set inside. Because it is all quite ‘wet’ ingredients, it can sometimes take a while before it is firm and cooked. If not, put it back in the oven for a while. Let the quiche cool for 10 minutes and then remove the outer ring from the springform. Cut it into pieces and serve with some bread or as a main course with some baked potatoes. For lunch you can have 6 people, as a main course 3 to 4 people.

The idea for this recipe comes from the magazine Recepten+, August edition.


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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